- Preparation time
- 15 mins
- Cooking time
- 15 mins
- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Appetizer
- Posted by
- Posted on
- April 27, 2016
- 1 teaspoon
- Black pepper
- 1 teaspoon
- Salt
- 2 tablespoons
- lemon/lime-juiced
- 1 small
- Habanero pepper-finely chopped
- 6 cloves
- Garlic-finely chopped
- 9 sprigs
- Cilantro-finely chopped
- 1 medium
- papaya-seeded and diced
- 1 medium
- yellow bell pepper-seeded and diced
- 1 medium
- red bell pepper-seeded and diced
- 1 medium
- green bell pepper-seeded and diced
- 1 cup
- Fresh pineapple-diced
- 1 large
- Mango - half ripe, peeled and seed removed-diced
Living in a Caribbean family has taught me the love of chows and salsa’s. The sweetness of flavors with the flavor of shado beni(recao) and the heat of those scotch-bonnet peppers. Many memories of the kids being introduced to these without the heat and then over the years adding heat. Eat it for a snack or a condiment for your favorite dish. Usually made with seasonal fruit such and mango, plum, papaya and pineapple….I am sure this will light up the taste buds… If you are worried about the heat, there are other options. Try removing the seeds from the habanero pepper or using only half a pepper. You can also try a less intense pepper such as the jalapeno pepper.
- Dice all the fruit (yes peppers are fruit) as close to the same size as you can.
- Add all diced ingredients to bowl and mix.
- Add garlic, cilantro and hot pepper to bowl and mix.
- Add salt and pepper and lemon/lime juice and stir together.
- Adjust salt and pepper if needed.
- If you don't want too much heat from the habanero pepper try using half a pepper.
- Store in the refrigerator until ready to serve.
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