Title: Caribe Salsa
Categories: Sauce Ethnic
Yield: 2 Cups

2	tb	Diced onion
2	c	Diced tomtoes
1		Fresh habanero, seeded, and
		Finely minced
4	tb	Basil, julienned
1	sm	Red bell pepper, diced
		Juice of 2 limes or 1
		Bitter orange.
1/2	c	Diced fresh ripe pineapple
1/2	ts	Salt

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 minues before serving. Serve cool.

This salsa goes best with grilled fish, seafood (especially lobster), or grilled chicken.

You can use mangoes, papayas, or other tropical fruint insteas of or as well as the pineapple, and mint instead of basil, if you prefer.

Source: "THE GREAT CHILE BOOK"

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