| 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>
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”