INGREDIENTS

INSTRUCTIONS

howdy all chile aficionados. Remember that notice about the feb. 15 hotluck
chez michele in San Francisco? It actually happened and i am still here to
tell you all about it, oh, one and a half months or so after all the
fanfare.
~ AT LEAST 30-50 (~1/2 to 1 lb.) bright, firm habaneros
[Use gloves, they are 32=36 cents/pair: a box ($8=$9, depending on the
size) of 50 (BD Tru-Touch) vinyl (or latex) gloves is at any drugstore
(they are also good for working with doughs).]
~Stem and seed the habs (you can grill, salamander, or blow-torch them if
you want a smokey flavor) and chop the habs (your choice of how small).
~In a sauce pan or pot, saute, covered, (your choice of how much) minced
onions (in a little oil, butter, or (bacon) grease of your choice) until
translucent (~10'), add some minced garlic (your choice of how much) and
the chopped habs and saute, COVERED, a couple of more minutes
~ (Warning: Stand back or the fumes will burn your eyes)
~ then add some liquid (of your choice - water, wine, beer, that blue stuff
they soak combs in at the old time barber shop, coconut milk, whatever),
and just a splash of balsamic vinegar, until the mixture is just barely NOT
covered with the liquid. Optionally, if you want to, you can, at this
point, also add & stir in whatever amount of chopped fresh herbs you like.
Simmer, uncovered, until half (or more) of the liquid has evaporated,
depending on whether you like your salsa runny (or thicker).
~Let cool in tightly lidded little glass jars, then refrigerate.
~Will keep at least 3 and usually up to 24 months. I know chileheads, and
if your little glass jars last 24 months, you're no chilehead. Posted to
CHILE-HEADS DIGEST V3 #307 by tony.lima@toadhall.com (Tony Lima) on Apr 27,
1997

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