Pineapple Salsa - 5

Recipe Ingredients

2 cups	292g / 10oz	Pineapple - fresh, chopped fine
1 cup	62g / 2.2oz	Tomato - seeded and diced
1/2 cup	118ml	Cucumber - peeled, seeded, dice
1/4 cup	36g / 1.3oz	Shallot - chopped fine
3 tablespoons	45ml	Cilantro - fresh, chopped fine
1 tablespoon	15ml	Jalapeno - chopped fine
1 1/2 tablespoons	22ml	Red wine vinegar
1 teaspoon	5ml	Extra virgin olive oil
1/8 teaspoon	0.6ml	Salt
1		Garlic - minced

Recipe Instructions

Combine all of the ingredients in a medium bowl, and toss well. Let stand at room temperature for 1 hour. Serve salsa with chicken, pork, or shrimp. Yield: 4 cups (serving size: 1/2 cup).

Source:
Josefina Velazquez De Leon's "Mexican Cook Book" 1947

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