Pineapple- red chile salsa


1/2 very ripe pineapple, cored and chopped
1/2 mango or papaya, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/4 jicama, chopped
1/2 tbsp grated fresh ginger
1 clove garlic, minced
1 serrano chile, seeded and minced
2 dried cayenne chiles, seeded and minced (or 1/8 tsp ground cayenne)
2 tsp minced fresh cilantro
2 tsp minced fresh basil
2 tsp minced fresh mint
1 tbsp white wine vinegar
1 tbsp rice wine vinegar
1 tsp soy sauce
1 tsp sesame oil salt to taste
juice of 1 lime or to taste

How to prepare

Put the fruit and vegetables through the small die of a food grinder to make a medium-sized chunk consistency. Ingredients should not be pureed. Combine results with rest of ingredients and marinade at least 2 hours before serving. Serve at room temperature with grilled swordfish. Makes 6 servings

(No Ratings Yet)

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *