| 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.
terrasat@name1.ak.net
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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