| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
12 |
Servings |
INGREDIENTS
|
|
Tomatoes; enough quarters to fill a blender (preferably homegrown) |
| 2 |
|
Cloves garlic; whole (plus/minus to taste) |
| 1/4 |
|
Medium-size yellow onion (plus/minus to taste) |
| 3 |
tb |
Lime juice |
| 1 |
ts |
Ground cumin (up to) |
| 2 |
ts |
Seasoned salt (to taste) |
| 1 |
c |
Chopped cilantro (up to) |
| 6 |
|
Whole fresh Jalapenos (vary number to taste) |
| 4 |
|
Whole fresh Habaneros (vary number to taste) |
INSTRUCTIONS
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!!!
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.
From: breland@mcc.com (Mark A. Breland)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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