Pickled Ginger Salsa
pickled ginger salsa: 
 
3 medium  red bell peppers; diced
6 medium  green bell peppers; diced
2 medium  white onions; diced
1 cup  water
6   anaheim green chiles; roast, peel & dice
1 cup  white wine vinegar
1/4 cup  peeled and grated or thinly sliced ginger root
1/2 cup  sugar
1 tsp  salt
1 tsp  ground allspice
 
place peppers, onions, and water in a microwave-safe bowl and cook on high 
in a microwave for 1 to 2 minutes or until vegetables are tender. 
add the green chile, vinegar, ginger root, sugar, salt, and allspice. cook 
uncovered in the microwave on high for 2 to 3 minutes. 
let cool to room temperature and serve. store any leftovers in the 
refrigerator. 
 
note: if you do not have a microwave, you can steam the peppers and onions 
for 5 to 6 minutes, then add the rest of the ingredients and simmer, 
uncovered, over low heat for 8 to 10 minutes or until the sugar dissolves. 
 
yield: approx. 6 cups. 
 
serving suggestions: this salsa is particularly good with grilled chicken 
and rice or served with a block of fat-free cream cheese, crackers, and 
fresh fruit as a unique dessert. 
 
recipe by: the sizzling southwestern cookbook by lynn nusom. 
 
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(ID: 6140) Mirror: rec.food.recipes: Sat, Sep 18, 2004


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