donderdag 8 januari 2009

Minty Salsa


This sweet, fragrant salsa is a great complement to broiled fish, baked chicken, or even served with chips and assorted raw vegetables.

Prep Time: 15 minutes prep time, 30 minutes refrigeration.
Serving Size: 4-6
Ingredients:
1-2 cloves garlic, minced
1/2 c. finely diced red onion
1 1/2 cups cubed pineapple (canned works well, please drain canned pineapple well)
2 tablespoons dried spearmint tea leaves
2 tablespoons fresh mint, chopped finely
2 spring onions, snipped into small pieces
2 tablespoons olive oil
juice of one large lime, or two small limes
Salt and pepper to taste
Directions:
In a bowl, mix together the garlic, onion, pineapple, spearmint tea leaves, fresh mint, and spring onions, with the olive oil and lime juice.
Season to taste.
Refigerate for 30 minutes, or longer.
Serve over broiled fish or chicken, or with chips and raw vegetables.

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