Eastern Cribbean Island of St Luciac

Alluring Caribbean Salsa

Tantalizing Caribbean Salsa in Saint Lucia

Saint Lucia is an Eastern Caribbean island nation with a pair of dramatically tapered mountains, the Pitons, on its west coast. Its coast is home to volcanic beaches, reef-diving sites, luxury resorts, fishing villages and Alluring Caribbean Salsa.

Habanero, pineapple and tomato blend together into a delicious mouth-watering homemade Salsa.

Remember to wear your gloves when you are working with the habanero or “Scotch Bonnet” chile.

Do you cry when chopping onions?

I have heard everything from use a fan to blow the fumes away to cutting the onion under running water.

Did you know the tearing is caused by the sulfuric compounds contained in the onion?

Here is a quick tip for you chill the onion for at least 30 minutes before cutting as the compounds in the cold onion will not react as quickly to the air.

Mouthwatering Caribbean Salsa
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Ingredients

  • 2 tablespoon diced peeled onion
  • 2 cups tomatoes,seeded and diced
  • 1 habanero chile, seeded and finely minced
  • 1 small red bell pepper, seeded and cut into 1/4-inch pieces
  • 1/2 cup crushed pineapple, drained
  • 2 limes, juiced
  • 1/4 cup chopped fresh basil
  • salt to taste

Instructions

  1. Place the diced onion in a fine mesh strainer, rinse with cold water, drain and pat dry between layers of paper towels.
  2. Combine with tomatoes, red bell pepper, pineapple, lime juice, basil, chile and salt.
  3. Chill at least 30 minutes before serving.
  4. Serve as dipping salsa or with your favorite grilled fish or seafood.
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Capt’n Salsa Suggest this Rousing Caribbean Salsa made with Scotch Bonnets


To reduce the harshness of a strong onion.

Prepare your onions by slicing or chopping and then place in a bowl of ice water. Soak the onions in the ice water for 60 to 90 minutes. Change the water 2 or 3 times during this time period.

If you are in a hurry place onions in a strainer and rinse under cold running water for at least one minute.

Drain the onions and pat dry with paper towels before using.

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