Ingredients
- 2 tomatoes
- 1 jalapeno chili
- 250 gr pineapple (diced peeled)
- 95 gr papaya (diced peeled)
- 40 gr green onion (chopped)
- 26 gr cilantro (chopped fresh)
- 7 ml lemon juice
- 1 gr salt
You could serve this with grilled fish. MAKES ABOUT 3 CUPS Blanch tomatoes in saucepan of boiling water 2 O seconds. 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
