Recipe - Pineapple-Papaya Salsa

2 md Tomatoes
1 cup Diced peeled pineapple
1 cup Diced peeled papaya
1/3 cup Chopped green onion
3 tablespoon Chopped fresh cilantro
1 small Jalapeno chili, minced
L One half tablespoons lemon
juice
One fourth teaspoon Salt

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini