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Title: Habanero Salsa
Categories: Chile Salsa
Yield: 1 Servings
| Tomatoes, to fill a blender | ||
| 2 | Cloves garlic, (plus/minus to taste | |
| 1/4 | md | Yellow onion, (plus/minus to taste |
| 3 | tb | Lime juice |
| 1 | ts | Ground cumin |
| 2 | ts | Seasoned salt, (to taste) |
| 1 | c | Cilantro, chopped |
| 6 | Whole jalapenos, (vary number to tast | |
| 4 | Whole habaneros, (vary number to tast |
Fill blender with tomatoes, run at lowest setting until no large chunks are left. Add remainder of ingredients and repeat running blender until no large chunks are left. Sample and add items to taste as necessary. If you're not sure how something will affect you in the quantity given, use the smallest unit of it at first, then progressively add more until you are satisfied. This is really important with the habaneros... *** NOTE: The salsa will be at its hottest right after you make it, but will cool down the longer it sets. Since it's fresh, keep it refrigerated if you somehow have any leftovers.
NOTES : If you have a any good salsa recipe, the substitution of habs for whatever other pepper you used before should work just fine. Here's my favorite fresh, uncooked version: Ancient, family recipe...commit to memory and wipe disks!! Recipe by: breland@mcc.com