Tropical pineapple salsa`

3 servings

Ingredients

Quantity Ingredient
1 Pineapple, Ripe -- finely
Chopped
⅔ cup Red Bell Pepper -- finely
Chopped
1 tablespoon Ginger -- freshly grated
2 Jalapeno Peppers, Seeded
& Minced -- or to taste
2 Cloves Garlic -- minced
¼ cup Fresh Lime Juice
1 tablespoon Soy Sauce
1 tablespoon Rice Wine Vinegar
1 tablespoon Dark Asian Sesame Oil
½ cup Fresh Mint Leaves --
Chopped
2 tablespoons Fresh Cilantro -- chopped

Directions

1. In a large bowl, combine all the ingredients except the mint and cilantro. Cover with plastic wrap and refrigerate for 1 hour or up to 4 hours.

2. When ready to serve, stir in the mint and cilantro.

NOTE: Clyde adds chopped mango, yellow bell pepper, and jicama to his salsa and serves it with grilled pork, chicken, or swordfish.

Makes about 3 cups from Clyde Nelson of The Home Ranch of Clark, CO.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-15-95 (164) Fido: Home Co

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