Sunday, May 31, 2009


Salsa is very versatile salad you can eat them with anything or even on its own! and very refreshing.

Home Cookin Chapter: Recipes From Thibeault's Table

Salsa Fresca
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

Cooking Method:

Combine all the ingredients, mix well, season to taste with salt and pepper. Serve Fresh!

This salsa goes great with Caribbean grilled tuna steaks!


Fresh Mango Salsa

1 large fresh mango
1 or 2 jalapeƱo 
chile pepper, seeds and membranes removed and finely diced
1 small clove of 
garlic, crushed fine with 1 teaspoon of sea salt
1/2 large red bell pepper, seeded and diced
1/2 large red 
onion, finely diced (1/4 cup sliced green onions may be substituted)
 of ½ fresh lime

Peel and dice the Mango into 1/2-inch pieces. 

Prepare the jalapeno by removing the seeds and membranes and dicing, add to the Mango. ../MangoSalsa.htm

1 comment:

  1. The salsa looks wonderful!

    I bought some pink sea salt from and I've been eager to try it in as many recipes as possible!