"Hunger is the best sauce in the world."--Cervantes

Pineapple Ginger Salsa Recipe

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This recipe for Pineapple Ginger Salsa, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rick & Rachel Grimm
Added: Sunday, November 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 oz crushed pineapple
1 T white vinegar
2 jalapenos
½ cup cilantro leaves
1 T pickled ginger
¼ cup peanut oil
½ cup pickled ginger juice



Directions:
Directions:
We got this recipe from the Yarrow Bay Beach Cafe in Kirkland, WA. It was served with coconut shrimp. You can add coconut to the recipe, but the original recipe had no coconut in it. The salsa is sweet rather than hot and is great with tortilla chips. You can add additional jalapeño if you like a hotter salsa.

Note: Pickled ginger can be found in oriental food stores. It comes in two basic varieties: pink and white. Get the pink. There won’t be enough juice in the carton to give you ½ cup, so pour the contents of the ginger into a bowl and add additional white vinegar and let it sit for an hour or so.

Put the crushed pineapple in a food processor. De-seed the jalapeño (briskly roll it between your hands for about 10 seconds) and put it in the food processor. (If the jalapeño are hot, you can just use a portion of it.) Puree until almost fine.

Add the pickled ginger and juice, vinegar, and cilantro. Process while slowly adding peanut oil to emulsify.

 

 

 

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