Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!infeed1.internetmci.com!news2.mci.com!news-w.ans.net!newsfeeds.ans.net!philabs!blanket.mitre.org!agate!hammer.uoregon.edu!news.oru.edu!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!infeed2.internetmci.com!newsfeed.internetmci.com!in3.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Pineapple Salsa Followup-To: rec.food.cooking Date: 6 Aug 1997 20:47:16 -0600 Organization: International Recipes Lines: 38 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5sbcvk$fkc$1@mack.rt66.com> Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: poohberry@mindless.com This is a recipe that I created, but that was inspired by the pineapple salsa at Pappasito's, a Houston Mexican restaurant. It's good with ham, spare ribs, or almost any form of pork. I have particularly enjoyed it with baby back ribs or pork tenderloin, prepared with a rub heavy on garlic and smoked. Serve a rice pilaf and green salad on the side and it becomes, IMHO, a meal fit for a queen. I think any fruit--and perhaps even tomatoes--could be successfully substituted for the pineapple. I am, in fact, going to try peaches this afternoon, since I came back from Frederickburg, Texas yesterday with a load of their wonderful peaches. Pineapple Salsa 2 cup fresh pineapple, chopped 1/2 cup chopped red onion 2 Tbsp. minced jalapeno 1/4 cup coarsely chopped cilantro 1/4 cup lime juice salt and pepper to taste Mix all ingredients and chill until serving time. The jalapeno measurement in this, as in all salsa recipes, is a matter of individual taste. The amount shown is for what I would consider the "average" palate. Since I'm a Texan, I might add a little (I said LITTLE!) habanero pepper for a more complex flavor. Bon appetit! ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.