Category : Snacks & Hor d'oeuvres
Author : Eduardo
Hits : 4367
Date : 18/03/2001
2 cups diced fresh or canned pineapple, drained 1/2 cup CROSSE & BLACKWELL Shrimp Sauce 1/4 cup diced red bell pepper 3 tbsp finely chopped fresh cilantro 2 tbsp Diced Jalapenos 1 tsp fresh lime juice 1/4 tsp salt
COMBINE pineapple, shrimp sauce, bell pepper, cilantro, jalapenos, lime juice and salt in medium bowl. Cover;Refrigerate for 1 hour. Serve over grilled fish or with tortilla chips.
Navel oranges are available November through May with peak supplies in January, February and March, so now is the time to enjoy them while you can!
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich