Course : Salsas
Serves: 6 - 8
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10 small shallots peeled and thinly sliced
1 tablespoons fresh ginger grated
1/4 Cup fresh mint minced
1 Cup fresh pineapple diced fine
2 tablespoons pineapple juice
1 teaspoon minced Thai red chiles (seeded) or
1 teaspoon minced red serranos
3/4 teaspoon sugar
1 teaspoon soy sauce
2 tablespoons unseasoned rice vinegar

Preparation / Directions:

Saute shallots in water until browned, about 10 minutes. Cool. Mix with remaining ingredients. Chill in refrigerator several hours to mix flavors. Serves 6.


Nutritional Information:

1013 Calories (kcal); 1g Total Fat; (0% calories from fat); 16g Protein; 243g Carbohydrate; 0mg Cholesterol; 16466mg Sodium

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