Servings: 8
Preparation Time: 5 minutes
Serving Ideas: Sante Fe Chops
Cuisine: Mexican
Categories: Dips/Salsas, Nat. Pork Producers Council
1 chipotle pepper, finely chopped
1 20-ounce can pineapple tidbits, drained
1 medium diced cucumber, seeded and peeled
1 tablespoon lime juice
1 tablespoon brown sugar
1. In a small bowl, cover 1 chipotle pepper with hot water and let soak for 15 minutes. Drain, remove stem and seeds and finely chop (use rubber gloves when handling pepper).
2. In large bowl, mix together the pepper, 1 20-oz. can drained pineapple tidbits, 1 medium peeled, seeded & diced cucumber, 1 tablespoon fresh lime juice and 1 tablespoon brown sugar. Cover and refrigerate 4-24 hours.
Preparation Time: 5 minutes
Serving Ideas: Sante Fe Chops
Cuisine: Mexican
Categories: Dips/Salsas, Nat. Pork Producers Council
1 chipotle pepper, finely chopped
1 20-ounce can pineapple tidbits, drained
1 medium diced cucumber, seeded and peeled
1 tablespoon lime juice
1 tablespoon brown sugar
1. In a small bowl, cover 1 chipotle pepper with hot water and let soak for 15 minutes. Drain, remove stem and seeds and finely chop (use rubber gloves when handling pepper).
2. In large bowl, mix together the pepper, 1 20-oz. can drained pineapple tidbits, 1 medium peeled, seeded & diced cucumber, 1 tablespoon fresh lime juice and 1 tablespoon brown sugar. Cover and refrigerate 4-24 hours.
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