Recipe - Pineapple Salsa - Moosewood Cookbook

One half cup Very ripe pineapple; corred
and cut in 1/4inch pieces
1 teaspoon Fresh lime juice
2 tablespoon Red pepper; minced finely
1 tablespoon Chili pepper; minced finely
1 teaspoon Minced fresh cilantro
One half teaspoon Minced fresh mint minced

I make this with 3 types of hot peppers; red, orange and green. This makes
it really pretty and colorful. The hotter the better. Serve with taco
chips. This can also be served with grilled scallops or baked ham
sandwiches.
Posted to recipeludigest by QueenBerta@aol.com on Feb 5, 1998