Saturday night salsa

Yield: 1 servings

Measure Ingredient
4 larges Jals; flesh only, no cores or seeds
1 large Habanero; with seeds
6 Serranos
1 medium Onion
1 Baby carrot
1 Vine ripened tomato
Cilantro
1 tablespoon Red wine vinegar
Leftover red salsa from the fridge; (Pace equivalent I'm ashamed to admit)
Hefty sprinkle cumin
1 dash Madras style curry powder
2 slices Lemon; juice of
10 millilitres Cuervo; (to chopper, not to blender)

PART 1

PART 2

Chop part 1 ingredients. add to blender along with part 2 ingredients.

meanwhile, have your assistant cut up one chipotle (with seeds) and one ancho (discard seeds) with kitchen shears, cover with water, bring to boil and steep until tender. Add chiles and water to the blender.

Pulse blender (food processer not currently available) until a rich saucy texture - identifiable bits but not chunks. Transfer to a cereal bowl and taste. Decide to nuke on medium power for a couple minutes. Dig in with corn chips and footy on the telly. A tad strong on the onion for my taste but others ate it up "like candy".

Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on May 03, 1999, converted by MM_Buster v2.0l.

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