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.
- 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 ¼-inch pieces
- ½ cup crushed pineapple, drained
- 2 limes, juiced
- ¼ cup chopped fresh basil
- salt to taste
- Place the diced onion in a fine mesh strainer, rinse with cold water, drain and pat dry between layers of paper towels.
- Combine with tomatoes, red bell pepper, pineapple, lime juice, basil, chile and salt.
- Chill at least 30 minutes before serving.
- Serve as dipping salsa or with your favorite grilled fish or seafood.
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.