Date: Wed, 02 Aug 1995 15:20:09 MDT
From: jane waddell (email@example.com)
from "The Great Salsa Book" by Mark Miller.
Mint and Caramelized Shallot Salsa
10 shallots, peeled and thinly sliced
1 T fresh ginger, grated
1/4 c fresh mint, minced
1/2 c minced fresh pineapple
2 T pineapple juice
1 t minced Thai red chiles or 1 1/2 t
minced red serranos
3/4 t sugar
1 t soy sauce
2 T unseasoned rice wine vinegar
Saute shallots in water until browned, about 10 min.
Cool. Mix with the remaining ingredients.