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