Gingered Pineapple Salsa With Toasted Coconut |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Really nice served along side chicken, fish or pork. Also can be used as a dip for crackers. You can also use fresh pineapple for this. The jalepeno's are optional but if you like sweet and hot like I do add them you won't be sorry., This makes 2 quarts of salsa. Ingredients:
1 (20 ounce) can pineapple chunks in juice |
1 (20 ounce) can crushed pineapple in juice (natural juice) |
1 cup toasted shredded coconut |
1 cup thinly sliced scallion (green part only) |
1/4 cup fresh jalapeno (seeded and chopped optional) |
1 1/2 teaspoons fresh gingerroot (minced ) |
1/2 cup water |
1/2 cup sugar |
1 tablespoon salt |
2 lemons, juice and zest of |
1/2 cup fresh cilantro |
Directions:
1. Combine ingredients in a large serving bowl. Mix well and refrigerate until ready to serve.
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