Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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@...>