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Pineapple Salsa 5

1 cup of fresh pineapple, diced
1/2 cup of ripe tomato, diced
1/4 cup of Coriander leaves, chopped
1/2 cup of onion, chopped
1 tablespoon of sugar
3 Chiles; * see note
3 Spring onions; chopped
10 Mint leaves; chopped
1/2 teaspoon of salt
4 tablespoons of white vinegar

Place pineapple, coriander, onion, chilies into blender. Set on slow and blend for a few seconds. Add remaining ingredients and blend for further 10 seconds. Place mix into glass bowl, cover and chill for 1 day. When serving, you may garnish with either spring onions or mint. * use small Thai "rat-poo" chilies, about 1 1/2" in length. Chop finely before placing in blender. Do not use canned pineapple... it will not work.

Recipe By : Joe Sweeney (sweeney@asiaonline.net) Posted to MC-Recipe Digest V1 #262 Date: Mon, 28 Oct 1996 00:18:03 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net> NOTES : This fire-filled salsa has become a family favorite. Although not Thai, it is perfect with Thai food, and its also pretty good with corn chips!

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