This is a modification of the recipe in Sheila Lukin's Cooking in the USA.

Pineapple Salsa


4 cups diced (1/2 inch) fresh ripe pineapple (about 1 medium) or 2 cans
crushed pineapple with juice
2 onions, cut into 1/4-inch dice
1 red bell pepper, roasted, then stemmed, seeded and cut into 1/4-inch
dice
4 cloves of garlic, minced
2 tablespoons finely minced ginger
1 cup currants
1 teaspoon red chili pepper flakes
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup (packed) light brown sugar
1/2 cup cider vinegar

Bring all of the ingredients to boil in a heavy saucepan. Reduce to medium
and simmer, stirring occasionally, for 30 minutes.
Let cool to room temperature and then refrigerate it, covered, until ready
to use. Serve with pork, fish or poultry. May be served hot, cold or at
room temperature.

Makes about 4 cups.

Mimi Hiller
www.CookbooksPlus.com

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