Small Bowl of Salsa Senegal
(click to enlarge)

Salsa Senegal


Senegal
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
20 min
Yes		 Salsas of this sort are served with various street foods in Senegal and other West African countries. It is refreshing and has enough chili heat to be distinct, but not at all overwhelming.

12
4
1
1/3
1/4
oz
oz

c
c
Tomatoes
Onion, red
Habanero
Lemon Juice
Olive Oil (1)  
Make   -   (20 min)
  1. Core TOMATOES and chop fine.
  2. Cut ONION in quarters lengthwise, and then very thin crosswise.
  3. Cap and seed HABANERO and chop very fine.
  4. Squeeze LEMON JUICE.
  5. Mix All Items.
NOTES:

  1. Olive Oil

      While most street vendors would be using Peanut Oil today, Olive Oil has certainly been available in West Africa since before peanuts came from the Americas. I see no reason not to use an Extra Virgin Olive Oil here. You could also try Red Palm Oil, which has been inexpensively available in West Africa for thousands of years.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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