Pineapple-Papaya Salsa
2 medium Tomatoes
1 cup of diced peeled pineapple
1 cup of diced peeled papaya
1/3 cup of chopped green onion
3 tablespoons of chopped fresh cilantro
1 small Jalapeno chili, minced
1/2 tablespoons of lemon
1/4 teaspoon of salt |
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You could serve this with grilled fish. MAKES ABOUT 3 CUPS Blanch tomatoes in saucepan of boiling water. Transfer to bowl of cold water using slotted spoon. Drain. Peel off skin using small sharp knife. Seed and dice tomatoes. Transfer to large bowl. Add all remaining ingredients and toss gently. Let salsa stand 3 hours before serving. (Too Busy To Cook, 1991) Happy Cooking From Ed & Company From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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