Mary & Martha's Kitchen Recipe

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PINEAPPLE SALSA Recipe Ingredients 1/2 each pineapple, cut 1/4 inch pieces 2 each tomatoes, diced 1 each cucumber, seeded, diced 2 each shallots, minced 1/2 each jalapeno chile, minced 1/4 cup cilantro, minced 2 tablespoon lime juice 1 tablespoon vinegar, white wine 1 tablespoon vegetable oil 1/2 teaspoon salt Directions: In a medium bowl stir together all ingredients. Cover and refrigerate at least 1 hour. Makes 4 cups. NOTES: Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck. Per Serving: 23 Calories; 1g Fat (35.1% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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<h1>PINEAPPLE SALSA</h1> <h2>Recipe</h2><p> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><!-- spanned cell --><!-- spanned cell --><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>each</TD><TD class=ingredient>pineapple, cut 1/4 inch pieces </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>tomatoes, diced </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>cucumber, seeded, diced </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>each</TD><TD class=ingredient>shallots, minced </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>each</TD><TD class=ingredient>jalapeno chile, minced </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>cilantro, minced </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>lime juice </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>vinegar, white wine </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>vegetable oil </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD><!-- spanned cell --><!-- spanned cell --><!-- spanned cell --></TR><TR><TD colSpan=4>In a medium bowl stir together all ingredients. Cover and refrigerate at least 1 hour.<BR><BR>Makes 4 cups.<BR><BR>NOTES: Fresh fruit salsas satisfy the taste for salad and fruit in one dish. Peaches, nectarines, or plums can also be used. Serve as a condiment with pork, chicken, or duck.<BR><BR>Per Serving: 23 Calories; 1g Fat (35.1% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.<BR><BR></TD><!-- spanned cell --><!-- spanned cell --><!-- spanned cell --></TR></TBODY></TABLE> <div><a href='http://www.maryandmarthaskitchen.com/PINEAPPLE_SALSA/39783/' title='PINEAPPLE SALSA Recipe'>PINEAPPLE SALSA Recipe</a></div>

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