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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | onion diced |
| 2 Tasse | Tomatoes cut in 1/4 inch dice |
| 1 | Fresh Habanero or Scotch Bonnet chile; seeded and finely minced |
| 4 Esslöffel | basil julienned |
| 1 klein | Red bell pepper; cut into 1/4 inch dice |
| 2 | Limes; juice of -or |
| 1 | Bitter orange; juice of |
| 1/2 Tasse | Diced fresh pineapple |
| 1/2 Teelöffel | salt |
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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.
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