| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg03 |
1 |
servings |
INGREDIENTS
| 1 |
|
Ripe mango; peeled and pitted |
| 10 |
|
Good strawberries |
| 2 |
|
Perfectly ripe nectarines; pitted |
| 1 |
c |
Fresh raspberries |
|
|
(or frozen unsweetened raspberries |
|
|
Defrosted but not drained) |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Minced fresh ginger |
| 3 |
tb |
Fresh lime juice |
| 1 |
tb |
Cider vinegar |
|
|
OR unseasoned rice vinegar |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Red pepper flakes |
INSTRUCTIONS
Preparation time: 10 minutes Yield: 4 cups
According to recent surveys, salsas are outselling ketchup in many
supermarkets across the United States. Common though salsas are becoming,
you're unlikely to find this one in any store - but if you did, it would
undoubtedly put ketchup out of the running. It's a refreshing all-fruit
version, easy to make and freezable for your year-round pleasure.
* Serve this as you would any chutney or fruit sauce. You can spread it on
toast and melt some cheese on top, or even spoon it over yogurt or ice
cream. And for a lovely, light brunch, try it next to a serving of Spoon
Bread.
* Frozen raspberries work as well as fresh ones in this recipe. Use the
unsweetened - or barely sweetened - kind that comes in sealed plastic bags.
1) Mince the mango, strawberries, and nectarines, and place them in a
medium-sized bowl.
2) Add the remaining ingredients and mix well.
3) Transfer to a container with a tight-fitting lid and refrigerate. Use as
desired.
www.molliekatzen.com 2/99
Recipe by: Adapted from "Mollie Katzen's Vegetable Heaven"
Converted by MM_Buster v2.0l.
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