| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dip | 8 | Servings | |
INGREDIENTS
| 1 | Onion (up to) | |
| 6 | Cloves garlic (up to) | |
| Many deveined Habaneros (I roast mine on a hot electrict burner first) | ||
| 1 | tb | Fresh ground cummin |
| 1 | tb | Fresh ground anise seed |
| 1 | tb | Fresh ground fennel seed (up to) |
| 5 | Stalks fresh fennel (up to) | |
| 1 | c | Anise basil or Genovese basil (up to) |
| 6 | Fresh San Remo paste tomatoes (others may work but not as well) (up to) | |
| 2 | Fresh vine ripened salad tomatoes (store bought will suffice; maybe) | |
| 1 | cn | (6-oz) tomatoe paste (up to) |
| 2 | tb | Fresh oregano and winter savory |
| 1 | Handful fresh cilantro (optional; depending on taste genes & availablitiy) |
INSTRUCTIONS
I've made this twice this year from my garden and thought I would share it: Lightly Saute until clear the onion, garlic and habaneros. Add above to a blender or food processer plus remaining ingredients. Blend or liquidfy. Makes great enchalada salsa, good on tostados, or as a dip. [email protected] 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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