Salsa Fria (Cooked)
Yield
2 servingsPrep
5 minCook
35 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
cumin
|
|
| ¼ | cup |
onions
diced |
|
| ½ | cup |
hot chili peppers
diced |
|
| 1lb |
tomatoes
chopped, or 2 c fresh tomatoes, peeled and chopped |
*
|
|
| ¾ | cup |
pineapple
crushed |
*
|
| ¼ | cup |
lime juice
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 5 | ml |
cumin
|
|
| 59 | ml |
onions
diced |
|
| 118 | ml |
hot chili peppers
diced |
|
|
tomatoes
chopped, or 2 c fresh tomatoes, peeled and chopped |
*
|
||
| 177 | ml |
pineapple
crushed |
*
|
| 59 | ml |
lime juice
|
|
| 0.6 | ml |
cinnamon
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
In saucepan, melt butter. Add the cumin, onion and hot pepper. Sauté until the onion is translucent, 2 to 3 min.
Add the tomatoes, pineapple, lime juice, and cinnamon.
Simmer for 30 min. Season to taste with salt and pepper.
Cool.
Serve at room temp. Exceptionally good with grilled fish.
Yield: Approximately 2½ cups.
