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1.
Fresh tomatoes 2 LbsMinced garlic 2 OzChopped cilantro 1/4 cupChopped 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 : [email protected]
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