Polynesian salsa
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This document provides a recipe for a Polynesian salsa that includes fresh tomatoes, garlic, cilantro, parsley, basil, lemon juice, chili peppers, coconut, and rum. The tomatoes are diced and salted to draw out water before being rinsed and mixed with the other ingredients. The salsa is refrigerated for several hours before serving to allow the flavors to blend.
Polynesian salsa
- 1. 1. Fresh tomatoes 2 Lbs Minced garlic 2 Oz Chopped cilantro 1/4 cup Chopped flat parsley 1/4 cup Chopped basil 1/4 cup Lemon juice 2 each « Chili birds » 2 each Unsweetened shredded coconut 1cup Malibu rum 2 Oz Salt Pepper & cumin TECHNIQUE DE CUISSON Diced your wine ripe tomatoes in ½ inch cubes, sprinkle with rock salt & place in a calendar refrigerate for 2 hours. This extract all the water from the tomatoes & make your salsa “crunchy”;The chili bird are from Tahiti and could be replace by any spicy pepper , jalapeno style. Rinse the tomatoes to remove the access of salt, pat dry them with a pepper towel. In a large bowl mix all the ingredients together, but the coconut. Refrigerate for another hour and topped with the shredded coconut, serve immediately “dip” style TELEPHONE : 689.55.10.07/ 689.71.75.11 Chef: Eric Jacques Scuiller Maitre cuisinier de France mail : exec.chef@hilton-moorea.pf Exécutive Chef au Hilton Moorea Chef comment : I like very much this salsa; it has become a must at the omelets station in the morning. Local tomatoes fresh herbs & spices, topped with Tahitian shredded coconut The recipe is for 8 servings Polynesian salsa