Recipes from White Rose Inns
Wisconsin Dells, Wisconsin
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Ingredients:
1 can (20 ounces) pineapple chunks in natural juice
1 can (20 ounces) crushed pineapple in natural juice
1 cup toasted coconut
1 cup thinly sliced scallions (green part only)
1/4 cup seeded and chopped fresh jalapenos (optional)
1 1/2 teaspoons minced fresh gingerroot
1/2 cup water
1/2 cup sugar
1 tablespoon salt
zest and juice of 2 lemons
1/2 cup fresh cilantro
Combine ingredients in a large serving bowl. Mix well and refrigerate until ready to serve.
A culmination of tropically scented flavors and juicy, lush textures with just the right amount of sting. Yields 2 quarts of salsa.
Instructions:
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