Recipe - Pineapple Salsa 5

1 cup Fresh pineapple; minced
One half cup Ripe tomato; minced
One fourth cup Coriander leaves; chopped
One half cup Onion; chopped
1 tablespoon Sugar
3 Chiles; * see note
3 Spring onions; chopped
10 Mint leaves; chopped
One half teaspoon Salt
4 tablespoon White vinegar

1. Place pineapple, corriander, onion, chilies into blender. Set on slow
and blend for a few seconds.

2. Add remaining ingrediants and blend for further 10 seconds. 3. Place mix
into glass bowl, cover and chill for 1 day.

When serving, you may garnish with either sping onions or mint.

* use small Thai "ratpoo" chilies, about 1 1/2" in length. Chop finely
before placing in blender. Do not use canned pineapple... it will not work.
Recipe By : Joe Sweeney (sweeney@asiaonline.net)

Posted to MCRecipe Digest V1 #262

Date: Mon, 28 Oct 1996 00:18:03 +0800 (HKT)

From: Sweeney sweeney@asiaonline.net

NOTES : This firefilled salsa has become a family favorite. Although not
Thai, it is perfect with Thai food, and its also pretty good with corn
chips!