Recipe - Caribe Salsa

2 tablespoon Diced onion
2 cup Tomatoes cut in One fourth inch
dice
1 Fresh Habanero or Scotch
Bonnet chile; seeded and
finely minced
4 tablespoon Basil; julienned
1 small Red bell pepper; cut
into One fourth inch dice
2 Limes; juice of or
1 Bitter orange; juice of
One half cup Diced fresh pineapple
One half teaspoon Salt

Date: Thu, 6 Jun 1996 01:51:34 0400

From: KimAllen@aol.com
Here's a recipe from "The Great Chile Book" (by Mark Miller, Ten Speed
Press) that I didn't even have to modify!

This salsa contains tropical fruity tones that are perfectly complemented
by the habanero or Scotch Bonnet chile. You can use mangoes, papayas, or
other tropicl fruit instead of (or as well as) the pineapple, and mint
instead of basil, if you prefer.

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.

FATFREE DIGEST V96 #156

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.