Habanero salsa del sol

Yield: 12 Servings

Measure Ingredient
4 pounds Beefsteak tomatoes
1 large Velencia onion (1-lb or more)
1 \N Yellow bell pepper
1 \N Green bell pepper
6 \N Habanero (Scotch Bonnet) peppers (about 1-1/2 -2\" in diam.)
1 teaspoon Celery seed (optional- or fine chopped celery)
6 \N Cloves garlic; good-sized
¼ cup Red wine vinegar
3 tablespoons Cornstarch (optional)
2 \N Fresh limes
3 teaspoons Salt
½ cup Finely chopped cilantro -or-
1 tablespoon Dry corriander
½ teaspoon Cumin

Crush and finely chop garlic, combine with celery seed, vinegar, juice from 2 limes, chopped cilantro, salt, and cumin. Stir. Chop onion, yellow pepper, green pepper, and tomato and add to other ingredients. Stir. Roast habeneros and peel outer skin ( I use a blow torch for this many. Finally cut off the stem of the habenero peppers and blend on high, use a glass container if possible, for 30 secs.

Add the blended pepper to taste (or pain threshhold), to the mixture. It is best to keep the salsa in glass containers as it tends to permeate plastic.

If fresh habenero's are not available, some local stores carry a variety of habenero sauce.

Optional: Add 3 to 4 tablespoons of cornstarch to the salsa, heat in a pot on the stove, or in a big bowl in the microwave until the mixture thickens.

This will tend to help keep the salsa on the chips better.

Good luck, and remember "If you run out of firewood this winter, eat a habenero".

Brian Cox Rochester N.Y. <bcox@...> CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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