| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dip | 12 | Servings | |
INGREDIENTS
| 4 | lb | Beefsteak tomatoes |
| 1 | lg | Velencia onion (1-lb or more) |
| 1 | Yellow bell pepper | |
| 1 | Green bell pepper | |
| 6 | Habanero (Scotch Bonnet) peppers (about 1-1/2 -2" in diam.) | |
| 1 | ts | Celery seed (optional- or fine chopped celery) |
| 6 | Cloves garlic; good-sized | |
| 1/4 | c | Red wine vinegar |
| 3 | tb | Cornstarch (optional) |
| 2 | Fresh limes | |
| 3 | ts | Salt |
| 1/2 | c | Finely chopped cilantro -or- |
| 1 | tb | Dry corriander |
| 1/2 | ts | Cumin |
INSTRUCTIONS
Crush and finely chop garlic, combine with celery seed, vinegar, juice from 2 limes, chopped cilantro, salt, and cumin. Stir. Chop onion, yellow pepper, green pepper, and tomato and add to other ingredients. Stir. Roast habeneros and peel outer skin ( I use a blow torch for this many. Finally cut off the stem of the habenero peppers and blend on high, use a glass container if possible, for 30 secs. Add the blended pepper to taste (or pain threshhold), to the mixture. It is best to keep the salsa in glass containers as it tends to permeate plastic. If fresh habenero's are not available, some local stores carry a variety of habenero sauce. Optional: Add 3 to 4 tablespoons of cornstarch to the salsa, heat in a pot on the stove, or in a big bowl in the microwave until the mixture thickens. This will tend to help keep the salsa on the chips better. Good luck, and remember "If you run out of firewood this winter, eat a habenero". Brian Cox Rochester N.Y. <bcox@khis.kodak.com> 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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