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San Juan Salsa
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    San Juan Salsa

  • 1 tablespoon olive oil
  • 1 large red onion -- chopped
  • 2 cups peeled and chopped tomatoes
  • 2 New Mexico green chiles -- roast, peel, & chop
  • 1 ancho chile -- seeded and chopped
  • 1 cup fresh pineapple -- diced
  • 1 1/4 cups fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chopped fresh cilantro
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Pinch ground nutmeg

    • Heat the oil in a saucepan and saute the onion until translucent. Stir in the rest of the ingredients and simmer over very low heat for 15 minutes. Chill in the refrigerator before serving.

    Yield: Approx. 3 1/2 cups
    SERVING SUGGESTIONS: This is a great accompaniment to grilled swordfish or shrimp.

    From: The Sizzling Southwestern Cookbook by Lynn Nusom
    Posted By: Christopher E. Eaves" BR> Post Date: Mon, 28 Jun 1999

    *BACK TO FRUIT SALSA*






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