| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Habenero pepper (dice first) | |
| 1/2 | Medium/large onion (cut into quarters) | |
| 3 | Good-sized cloves of garlic (chop finely or press) (up to 5) | |
| 1 | Dozen sprigs of cilantro, to taste (cut up) (up to 2) | |
| 1/2 | Lime, juice of | |
| 1 | ts | Salt, to taste (up to 2) |
| 4 | Tomatillos, steamed | |
| 8 | Fresh Roma tomatos (halved) |
INSTRUCTIONS
Chop the following ingredients, in order, in the salsa machine of your choice. For good chunky salsa, don't over-chop the tomatoes! Chop these ingrediants together fairly finely. Now add the tomatoes, and remember admonition above. That's it! This will make a fairly HOT salsa. (P.S. after handling the Habenero, be very careful about touching your eyes. You know what Pepper-Mace is made of?!) For a medium salsa, replace the Habenero pepper with 3-5 Serrano chiles. For a mild salsa, use a single Serrano, or even a Jalepeno pepper. Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 12:00:13 -0800 From: Pamela Ramsey <risha@EROLS.COM>
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