| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dip | 8 | Servings | |
INGREDIENTS
| 4 | -(up to) | |
| 6 | Peppers; charred, peeled, deseeded; and chopped | |
| 1 | lg | White onion; diced fine and blanched quickly to retain crispness and flavor (up to) |
| 8 | Plum / Roma tomatoes; ripe!, charred; peeled, deseeded and diced (up to) | |
| 4 | Sprigs fresh cilantro; chopped fine | |
| 2 | Smoked Habanero; or more, refreshed in a little warm water | |
| 2 | tb | Toasted sesame seeds |
| Sea salt; to taste |
INSTRUCTIONS
Date: Wed, 10 Apr 1996 17:35:43 -0400 From: Nathan Freedenberg <nfberg@chilepepper.com> Here's a recipe for the smoked habs. I did cheat and just played cut and paste from some promo literature I have. Sitting at my desk examining the first smoked habanero we had ever received I was suddenly inspired to try this roasted, toasted and smoked concept. It's taken quite a few batches to perfect. And now it's one of my favorites. My friends like this one quite a bit so I know the heat level is not all that high. You can always add a few more smoked habanero to increase the heat. I like to deseed my tomatoes. Some people will find that tedious but I don't mind and I think it makes for a better looking Salsa with a lot less moisture. Mix everything thoroughly and taste. The flavors have not yet blended but you can get idea of the salt you will need. Cover and refrigerate for a few hours. The heat level starts to wane after 24 hours. I'm not sure why. This effect makes this a prepare and serve today salsa. Serve with your favorite chips. Makes enough for one regular sized bag of chips. CHILE-HEADS DIGEST V2 #290 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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