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Caribe Salsa

ethnic, sauces

2 tablespoon diced onion
2 cup diced tomtoes
1 fresh habanero, seeded, and
1 finely minced
4 tablespoon basil, julienned
1 small red bell pepper, diced
1 juice of 2 limes or 1
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 minues before serving. Serve cool. This salsa goes best with grilled fish, seafood (especially lobster), or grilled chicken. You can use mangoes, papayas, or other tropical fruint insteas of or as well as the pineapple, and mint instead of basil, if you prefer. Source: "THE GREAT CHILE BOOK"

Yield: 2 cups

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