Killer chile salsa
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Jalapenos | |
| 2 | Cubanella peppers | |
| 1 | small | Sweet green pepper |
| 1 | small | Sweet red pepper |
| 1 | tablespoon | Crushed or chopped garlic |
| 1 | small | Yellow onion coarsely chopped |
| 1 | medium | Tomato (not too firm) |
| 1½ | teaspoon | Cumin seed |
| 1½ | teaspoon | Fresh oregano |
| 1½ | teaspoon | Fresh basil |
| 1½ | teaspoon | Fresh cilantro |
| 1 | pinch | Salt |
Directions
Stem, seed and quarter the peppers, wearing gloves to avoid the burn of the jalapenos. Place them in a food processor or blender. Add the garlic, onion, tomato, herbs and salt. Chop and blend the ingredients in short bursts. Transfer to a storage container and refrigerate.
Yield: About 1½ cups.
Hickey writes: "Here's a tasty, colorful salsa to serve with tortilla chips and Mexican beer. The yellow cubanella peppers are also called Hungarian or banana peppers."
From Brian J. Hickey/North Canton, OH in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 20. Posted by Cathy Harned.
From: Cathy Harned Date: 09-26-94