Pineapple-papaya salsa

3 servings

Ingredients

Quantity Ingredient
2 mediums Tomatoes
1 cup Diced peeled pineapple
1 cup Diced peeled papaya
⅓ cup Chopped green onion
3 tablespoons Chopped fresh cilantro
1 small Jalapeno chili, minced
L 1/2 tablespoons lemon juice
¼ teaspoon Salt

Directions

You could serve this with grilled fish.

MAKES ABOUT 3 CUPS

Blanch tomatoes in saucepan of boiling water 2 O seconds. Transfer to bowl of cold water using slotted spoon. Drain. Peel off skin using small sharp knife. Seed and dice tomatoes. Transfer to large bowl.

Add all remaining ingredients and toss gently. Let salsa stand 3 hours before serving.

(Too Busy To Cook, 1991) Happy Cooking From Ed & Company

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