2 cup Mango, cut in 1/2" cubes
2 cup Pineapple, coarsely chopped
2 Red jalapenos, * see note
1/4 cup Red onion, sliced paper-thin
Juice of one lime
1/4 cup Fresh cilantro, minced
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*stemmed, seeded and minced together with half the seeds. Combine ingredients gently and refrigerate. May be served immediately, or made a day ahead.
NOTES : I adapted this from the recipe in Jump Up and Kiss Me! Spicy Vegetarian Cooking by Jennifer Trainor Thompson. This salsa is very colorful, hot, and has a wonderful exotic flavor. I even used it as 'salad dressing' for an avocado and romaine salad one night...it was great! MC formatted 1/31/97 by MsRooby@msn.com Recipe by: Brenda Beach (Rooby)
Posted to MC-Recipe Digest V1 #462 by "Rooby " <MsRooby@msn.com> on Feb 1, 97.
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