Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Tomatoes -- quarterd |
| 2 \N | Cloves garlic |
| ¼ medium | Yellow onion -- coarse chop |
| 3 tablespoons | Lime juice |
| 1 teaspoon | Cumin |
| \N \N | Salt -- to taste |
| 1 cup | Cilantro -- chopped |
| 6 \N | Whole jalapeno peppers, |
| \N \N | Fresh -- to taste |
| 4 \N | Whole habaneros peppers, |
| \N \N | Fresh -- optinal |
Fill blender with tomatoes, run at lowest setting until no large chunks are left. Add remainder of ingredients and repeat running blender until no large chunks are left. Sample and add items to taste as necessary. If you're not sure how something will affect you in the quantity given, use the smallest unit of it at first, then progressively add more until you are satisfied. This is really important with the habaneros. The salsa will be at its hottest right after you make it, but will cool down the longer it sets.
Recipe By : from Mark A. Breland File