| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Red onion; chopped |
| 2 |
c |
Peeled and chopped tomatoes |
| 2 |
|
New Mexico green chiles; roast, peel, & chop |
| 1 |
|
Ancho chile; seeded and chopped |
| 1 |
c |
Fresh pineapple; diced |
| 1 1/4 |
c |
Fresh lime juice |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Chopped fresh cilantro |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
pn |
Ground nutmeg |
INSTRUCTIONS
Heat the oil in a saucepan and saute the onion until translucent. Stir in
the rest of the ingredients and simmer over very low heat for 15 minutes.
Chill in the refrigerator before serving.
Yield: Approx. 3 1/2 cups
SERVING SUGGESTIONS: This is a great accompaniment to grilled swordfish or
shrimp.
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom
Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net>
on Jun 28, 1999, converted by MM_Buster v2.0l.
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