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Caribbean Salsa

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

The salsa is a perfect companion to other grilled fish, such as halibut, sea bass, whitefish, or shrimp.

List of Ingredients

1/4 cup olive oil
5 large shallots, finely chopped
2 medium garlic cloves, minced
1 medium bunch fresh chives, finely chopped
2 medium serrano chilies, seeded and finely chopped (see note)
salt and freshly ground black pepper
1/4 cup fresh lime juice
Note: When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.



Recipe

1. To make the salsa, in a medium skillet over medium heat, warm 2 tablespoons of the olive oil.

Add the shallots and sauté until softened, about 3 minutes. Remove from the heat and spoon into a medium bowl.

Add all the remaining salsa ingredients, including salt and pepper to taste, and mix well. Taste for seasoning.

Cover and refrigerate until 1 hour before serving, then remove from the refrigerator to warm to room temperature.