Home Cookin Chapter: Recipes From Thibeault's Table
Fresh or canned tomatoes, peeled and chopped (If I use canned tomatoes I drain them well first)
1/2 cup finely chopped onion
1 jalapeno chile, seeded finely chopped
Fresh lime juice
1 garlic clove finely minced
1 to 2 teaspoons olive oil (optional)
In a medium bowl, combine tomatoes, onion and chile. Add olive oil,if
using, lime juice, cilantro and salt to taste. Mix well and let sauce
stand for 2 hours. Serve at room temperature.
Makes two cups
Caribbean Mango Salsa
1 Large ripe mango, diced
1 Medium size red bell pepper, diced
1 Small red onion, diced
1 Teaspoon Cumin Powder
1 Big Lime, juiced
2 Tablespoons chopped Cilantro
3 Tablespoons Orange Juice
1 Tablespoon Clover honey
Kosher or Sea Salt to taste
Freshly ground black pepper to taste
Combine all the ingredients, mix well, season to taste with salt and pepper. Serve Fresh!
This salsa goes great with Caribbean grilled tuna steaks!