Yield: 1 Servings
|1 \N||Habenero pepper (dice first)|
|½ \N||Medium/large onion (cut into quarters)|
|3 \N||Good-sized cloves of garlic (chop finely or press) (up to 5)|
|1 \N||Dozen sprigs of cilantro, to taste (cut up) (up to 2)|
|½ \N||Lime, juice of|
|1 teaspoon||Salt, to taste (up to 2)|
|4 \N||Tomatillos, steamed|
|8 \N||Fresh Roma tomatos (halved)|
Chop the following ingredients, in order, in the salsa machine of your choice. For good chunky salsa, don't over-chop the tomatoes! Chop these ingrediants together fairly finely. Now add the tomatoes, and remember admonition above.
That's it! This will make a fairly HOT salsa. (P.S. after handling the Habenero, be very careful about touching your eyes. You know what Pepper-Mace is made of?!)
For a medium salsa, replace the Habenero pepper with 3-5 Serrano chiles.
For a mild salsa, use a single Serrano, or even a Jalepeno pepper.
Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 12:00:13 -0800 From: Pamela Ramsey <risha@...>