Pickled Ginger Salsa

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#29003

serves/makes:

ready in:
30-60 minutes

ingredients

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 teaspoon salt
1 teaspoon ground allspice

directions

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.

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.