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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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From Cooking Light's 1990 Annual Cookbook. To be served with unsalted chips or roast pork. Cook time is the 1 hour of sitting at room temperature. Be careful with the hot pepper. Don't touch your skin while handling the pepper and wear gloves if your skin is sensitive to irritants. Ingredients:
2 cups diced tomatoes |
1 3/4 cups diced pineapple |
1 cup peeled and diced cucumber |
1/4 cup diced green onion |
1 jalapeno pepper, seeded and minced |
3 tablespoons minced fresh cilantro |
2 tablespoons red wine vinegar |
1 teaspoon vegetable oil |
Directions:
1. Combine tomato, pineapple, cucumber, onion, pepper, and cilantro in a large bowl; toss well.
2. Stir in vinegar and oil. Let stand at room temperature 1 hour.
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