| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Relishes |
2 |
Cups |
INGREDIENTS
| 1 |
c |
Diced fresh ripe pineapple |
| 1 |
c |
Diced peeled, seedless cucumber |
| 1/4 |
c |
Diced red onion |
| 1 |
ts |
Minced fresh red chili pepper |
| 1/2 |
ts |
Grated lime zest |
| 1/4 |
c |
Fresh lime juice |
| 1 |
tb |
Finely slivered fresh basil |
| 1 |
tb |
Coarsely chopped cilantro leaves |
INSTRUCTIONS
Sweet pineapple is enlivened by fresh, crisp cucumber spiced up with
garlic, chilies and tangy lime juice. The heat of the chili is in the
seeds and ribs, so remove them before mincing (wear rubber gloves).
1. Combine diced pineapple, cucumber and onion in a bowl. Mix gently.
2. Toss in minced chili, garlic, lime zest and lime juice. Cover and
refrigerate up to 2 hours before use.
3. Add basil and cilantro just before serving. Serve chilled.
Yield: 2 cups. Per 1/4 cup serving: 24 calories, 0.2 grams fat, no
cholesterol.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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