Steve's salsa recipe

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@...>

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