Pineapple salsa #5

8 Servings

Ingredients

Quantity Ingredient
2 cups Fresh pineapple; diced
½ cup Jicama; peeled and diced (about 1/3 jicama)
⅓ Red onion diced
½ cup Red bell pepper; diced
1 Serrano or Jalapeno - she recommends seeds removed; I did not
2 teaspoons Fresh ginger; minced (up to)
½ teaspoon Dried small chile; crushed
1 tablespoon Rice vinegar (not seasoned)

Directions

The most popular was from "Salsa, The Salsa Book" by Jaqueline Higuera McMahon, The Olive Press:

Mix together, keeps about 2 days in refrigerator. I found its better the next morning. You can vary the fresh and dried chiles for heat.

[Good with ham, or grilled meats] CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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