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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Tropical fruit and Habanero peppers are a match made in heaven. This has been a family favorite for years now. I first tasted it at the Coyote Cafe in Santa Fe. NM I have been hooked on it ever since. You can use mangoes, papayas, or any tropical fruit instead of pineapple and mint instead of basil. Read more . This was served with a chicken dish but would go equally well with seafood. I have altered it a hundred different ways nothing taste quite as good to me as the original recipe in the original proportions. Ingredients:
2 tbls diced red onion |
2 cups roma tomatoes 1/4 inch dice |
1 - 2 fresh habanero or scotch bonnet chiles seeded and finely minced |
4 tablespoons fresh basil julienned |
1 small red bell pepper 1/4 in dice. |
juice of 2 limes |
1/2 cup diced fresh pineapple |
1/2 tsp salt |
Directions:
1. Combine all ingredients, mix well. Refrigerate for at least 30 minutes.
2. Serve with Tortilla Chips or as a condiment for grilled chicken or seafood. Excellent for Huevos Rancheros
3. ** Note: Sometimes I will take half of the sala, puree it in a blender and mix it with the chunky half.
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