Combine and chop together all ingredients, salsa texture should be coarse.
If using a processsor, process chili and garlic, then add other ingredients
and mix together briefly. Do not over process.
Makes 1 1/2 cups.
NOTE: Use a whole habanero if you love it fiery hot. Other less incendiary
chilis can be substituted.
Recipe by: Shepherd's Seed Catalog
Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997
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