Yield: 1 Servings
|3||Habaneros; seeded and cut into strips, (up to 15)|
|5||Tomatoes; skinned and seeded|
|3||Onions; cut into rings|
|1||Head of garlic peeled; minced|
|½ cup||Cilantro; chopped|
|¼ cup||Fresh basil; chopped|
|¼ cup||Fresh oregano; chopped|
|2||Limes ; juice of|
(Originally by Doug Dunham)
Get a grill going with mesquite. Saute the onions until they are soft and the rings separate. Then oil a vegetable grid or wok (the ones with all the holes in them so stuff doesn't fall through), and add the onions. Top this with the tomatoes. Let them grill for 3 or 4 minutes. Coat the garlic and habaneros with the olive oil and add to the grill and stir it up. Let this grill for about 2 or three minutes. Now coat the oregano, basil and cilantro with the olive oil and add to the grill another 2 to 4 minutes.
Remove everything from the grill and put it in a food processor along with the lime juice. Give it a whirl, add some salt and sugar to taste and make sure it's all mixed up well.
Depending on how hot you like it and how hot the peppers are that you have, there's no specific amount of peppers to use. Also, I leave the pepper seeds in. I don't care all that much for cilantro and cut the above amount in half.
This is a great salsa, quick to make and excellent flavor!! Those of you who shop with Mo-hotta-mo-betta might recognize this.
Posted to bbq-digest by "Richard Schwaninger" <schwani@...> on Apr 08, 98