PINEAPPLE JALAPEÑO SALSA
1⁄2 jalapeño pepper, seeds removed
2green onions, cut into
1tablespoon (15 ml) crystallized ginger
2cups (500 ml) fresh pineapple chunks
1⁄4 teaspoon (1 ml) salt
1⁄4 teaspoon (1 ml) cumin
Place pepper, onions, and ginger in chopper. Process 3 to 5 seconds to chop. Add pineapple, salt, and cumin; pulse 4 to 5 times for 3 seconds each to coarsely chop pineapple. Serve with chicken or pork.
Yield: 11⁄2 cups (375 ml). 12 servings (2 tablespoons [25 ml] per serving).
Per serving: About 15 cal, 0 g pro, 4 g carb, 0 g fat, 0 mg chol, 49 mg sod.
GARLIC-GINGER MARINADE
3tablespoons (45 ml) vegetable oil
3tablespoons (45 ml) rice wine vinegar
1⁄4 cup (50 ml) loosely packed fresh cilantro leaves
1tablespoon ( 15 ml) onion pieces
3tablespoons (45 ml) soy sauce
2teaspoons (10 ml) dark sesame oil
1⁄2 teaspoon (2 ml) sugar
1⁄4 teaspoon (1 ml) crushed red pepper flakes
1inch (2.5 cm) piece fresh gingerroot
2cloves garlic
Combine all ingredients in chopper. With hand on top of chopper, process 10 to 15 seconds until blended. Place beef, pork, chicken, fish, or tofu in dish or sealable food storage bag. Marinate 1 hour (for fish, tofu, or small pieces of meat) or 8 hours to overnight (for larger cuts of meat).
Grill or broil to desired doneness, brushing once with marinade halfway through cooking, if desired. Discard remaining marinade.
Yield: About 3⁄4 cup (175 ml) (enough to marinate approximately 11⁄2 pounds [680 g] of steak or 6 chicken breasts).
Per serving: About 36 cal, 0 g pro, 1 g carb, 3 g fat, 0 mg chol, 286 mg sod.
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