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Cucumber-Pineapple Salsa
Julie Weisman
This is a great recipe. Serve it with anything! It goes well with barbecued meat, chicken, and fish. Use one serrano chili, unless you want it very hot. One chili adds a nice zing, two will be very hot. The first time I made this I used jalapenos, which are not as hot as serranos. The serranos are better though.
Ingredients
1 pineapple, cut up into small cubes
1 regular-size garden cucumber, seeded and cut into small cubes
2 shallots, shopped
1 or 2 serrano chilies, seeded and de-veined, and chopped
(If you like it extra hot, then leave in some of the seeds and veins.)
4 tablespoons chopped fresh mint
1 teaspoon grated fresh ginger (I used a little more – I like ginger)
4 tablespoons of fresh lime juice (depending on size, 2-3)
Mix all the ingredients together in a bowl. Let stand at room temperature for 30-45 minutes. Serve with anything!
Julie Weisman is a member of the ShalomBoston.com staff and always shares wonderful recipes with us. She can be reached at jweisman@shalomboston.com.
Pineapple Cucumber Salsa
ShalomBoston.com
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Thanksgiving Dinner Menu I
Spinach Salad with Pears, Pecan Rolls, Roast Turkey, Old-Fashioned Bread Stuffing, Mashed Potatoes, Molded Cranbery Relish, Acorn Squash Glazed with Honey Mustard, Roasted Green Beans, Strawberry Applesauce, Apple Tart, Pumpkin Pecan Pie, Lemon Meringue Pie
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