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Caribbean Salsa
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2 tbl. Diced peeled onion
2 cups diced cored tomatoes
1 small red bell pepper, seeded and cut into 1/4-inch dice
1/2 cup crushed pineapple, drained
2 limes, juiced
1/4 cup chopped fresh basil
1 habanero or Scotch bonnet chile, seeded and finely minced
1/2 tsp. salt
Put onion in a fine mesh strainer, rinse with hot water and drain. Combine with tomatoes, red bell pepper, pineapple, lime juice, basil, chile and salt. Chill at least 30 minutes before serving.
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