This recipe come from The Great Chili Book by Mark Miller, author of Coyote Cafe. This particular book tells you all about each pepper and has recipes galore. I love it and use it all the time. Here goes:
Caribe Salsa
This salsa contains tropical fruity tones that are perfectly complemented by the habanero or Scotch bonnet chile. You can use mangoes, papayas, or other tropical fruit instead of (or as well as) the pineapple and mint instead of basil. If you prefer Habaneros are available in specialty produce stores.
Yield about two cups:
2 tablespoons diced onion
2 cups tomatoes cut into 1/4-inch dice
1 fresh habanero or Scotch bonnet chile, seeded and finely minced
4 tablespoons basil, julienned
1 small red bell pepper, cut into 1/4 - inch dice
Juice of 2 limes or 1 bitter orange
1/2 cup diced fresh ripe pineapple
1/2 teaspoon salt
Put onion in a strainer, rinse with hot water and drain. Combine all ingredients and mix well. Let sit in the refrigerator for at least 30 minutes before serving. Serve cool.
This salsa goes best with grilled fish, seafood. Also, with anything you want in my opinion! Let me know how you like this recipe. Enjoy. Thank you. Salud.
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Comments: 36
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Good evening. This recipe sounds fabu!
Unlike Elaine, I'm from Cajun country and loooove peppers.
Mmm . . .
I still have not photographed my hats...one day rolls to the next.
this cold is the pitts...i keep going to bed with my laptop!
i've never seen blue and purple chilis!