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Gingered Pineapple Salsa With Toasted Coconut
Description:
A culmination of tropically scented flavors and juicy, lush textures with just the right amount of sting. Ingredients: 1 can (20 ounces) pineapple chunks in natural juice 1 can (20 ounces) crushed pineapple in natural juice 1 cup toasted coconut 1 cup thinly sliced scallions (green part only) 1/4 cup seeded and chopped fresh jalapenos (optional) 1 1/2 teaspoons minced fresh gingerroot 1/2 cup water 1/2 cup sugar 1 tablespoon salt zest and juice of 2 lemons 1/2 cup fresh cilantro Directions: Combine ingredients in a large serving bowl. Mix well and refrigerate until ready to serve with tortilla chips.  Recipe Summary: Yield: 2 quarts Rating: 5 of 5 stars Comments: Other recipes by White Rose Inns: Fruit Stuffed Brie Wheel Vegan Tofu Scramble Shrimp Egg Foo Yum Mediterranean Omelet Tazmanian Toffee Crunch (Chocolate Almond Brittle) Mocha Pecan Pie Fruit Vinaigrette Thai Peanut Sauce Mint Couscous Chickpea Stew With Spinach And Tomatoes Eggs Monterey Guacamole Easy Hollandaise Sauce Apricot-ginger Sauce Wisconsin Beer Cheese Soup Caribbean Chocolate Bananas | |
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