Caribe Salsa

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* Exported from MasterCook *

 

Caribe Salsa

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 tablespoons diced onion

2 cups diced tomatoes -- 1/4-inch dice

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 chile -- or Scotch bonnet chile, seeded and

finely minced (see note)

1/2 teaspoon 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.

 

Makes about 3 cups.

 

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in

chiles that causes the burning sensation associated with fresh peppers. It's a

good idea to use rubber gloves when handling fresh chiles. (Disposable surgical

gloves, available at most drugstores, work best for this.) If you choose not to

use gloves, be extremely careful not to touch any part of your body, especially

your eyes. Afterwards, wash your knife and cutting board with hot soapy water to

ensure that there is no carry-over to other foods that may come in contact with

the peppers.

 

 

This sweet-hot salsa is spiced up with one of the world's hottest peppers -- the

habanero. Add just a little at first. You can always add more, but you can't

take it out! Pineapple cools the heat, and basil livens up this Caribbean salsa.

 

Source:

" Nestlé® "

S(Formatted by Chupa Babi):

" 03.02.08 "

Yield:

" 3 cups "

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Per Serving (excluding unknown items): 236 Calories; 2g Fat (5.9% calories from

fat); 6g Protein; 61g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1106mg

Sodium. Exchanges: 5 Vegetable; 2 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

 

 

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