Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Pineapple, Ripe -- finely
Chopped
2/3 c Red Bell Pepper -- finely
Chopped
1 tb Ginger -- freshly grated
2 Jalapeno Peppers, Seeded
Minced -- or to taste
2 Cloves Garlic -- minced
1/4 c Fresh Lime Juice
1 tb Soy Sauce
1 tb Rice Wine Vinegar
1 tb Dark Asian Sesame Oil
1/2 c Fresh Mint Leaves --
Chopped
2 tb Fresh Cilantro -- chopped

1. In a large bowl, combine all the ingredients except the mint and
cilantro. Cover with plastic wrap and refrigerate for 1 hour or up to
4 hours.

2. When ready to serve, stir in the mint and cilantro.

NOTE: Clyde adds chopped mango, yellow bell pepper, and jicama to his
salsa and serves it with grilled pork, chicken, or swordfish.

Makes about 3 cups from Clyde Nelson of The Home Ranch of Clark, CO.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook

From: Dan Klepach Date: 06-15-95 (164) Fido: Home
Co

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