STRAWBERRY TOMATO SALSA

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STRAWBERRY TOMATO SALSA

 

1 tomato cut in half, seeds discarded

1 habanero pepper, seeded

1 small red onion, finely diced

1 scallion, finely minced

1 pint strawberries, washed, dried, hulled, and quartered

1 tablespoon fresh thyme, leaves only

2 teaspoons fresh oregano, leaves only

1 tablespoon sherry vinegar

1 tablespoon olive oil

Salt and black pepper to taste

 

Dice the tomato into 1/4 inch dice. Chop the habanero chili pepper very

fine. Be careful not to let the inside flesh of the chili touch your hands,

since the oils in this chili, as in most, are very potent.

Put these in a large bowl and add the onion, scallion, and strawberries.

Roughly chop the herbs and toss them into the bowl.

Finally, add the vinegar and olive oil, salt and pepper, and mix well.

Refrigerate the salsa 1 hour before serving. This salsa, as with

many fresh fruit salsas, has a 1-day shelf life.

Makes 2 cs.