Caribbean Salsa

Author: Nikki Buchanan

Issue: September, 2007, Page 236

2 Tbsp. diced peeled onion
2 cups tomatoes, seeded and diced
1 habanero chile, seeded and minced
1 small red bell pepper, seeded and cut into 1/4-inch pieces
1/2 cup crushed pineapple, drained
2 limes, juiced
1/4 cup chopped fresh basil
salt to taste

Place the diced onion in a fine mesh strainer, rinse with cold water, drain and pat dry between layers of paper towels. Combine with tomatoes, red bell pepper, pineapple, lime juice, basil, chile and salt. Chill at least 30 minutes before serving. Serve as dipping salsa or with your favorite grilled fish or seafood.

TIP
To reduce the harshness of a strong onion, prepare your onions by slicing or chopping and then place in a bowl of ice water. Soak the onions in the ice water for 60 to 90 minutes. Change the water
2 or 3 times during this time period. If you are in a hurry, place onions in a strainer and rinse under cold running water for at least one minute. Drain the onions and pat dry with paper towels before using.
Source: great-salsa.com

Recipes

Caribbean Salsa