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Habanero Salsa Del Sol

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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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