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Sauces & dressings

Pineapple-pepper salsa

Peel and Trim:
1 cup fresh pineapple, diced
Peel and Julienne:
1/2 cup jicama, julienne
Toss with:
1/4 cup purple onion, slivered
1/4 cup red pepper, diced
1 T. fresh lime juice
1/2 t. habanero, seeded and minced
1/2 t. salt
1/8 t. cayenne pepper
2-3 drops TabascoR
Just Before Serving, Mix in:
1/2 cup banana, diced
1 T. fresh cilantro, chopped
1 T. fresh mint, chopped
Nutritional Information per 1/4 cup: Calories 21; Total fat 0(g); Calories from fat 6%; Sodium 74(mg)

1.Trim the peel off a fresh pineapple. Cut into quarters, remove core and dice to make 1 cup. Peel jicama and julienne to make 1/2 cup.
2.Combine pineapple, jicama, onion, red pepper, lime juice, spices, and Tabasco. Remove seeds and membrane from habanero; mince and add.
3.Just before serving, add diced banana, chopped cilantro, and chopped mint. Toss gently and serve immediately.
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