Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion (up to) |
| 6 \N | Cloves garlic (up to) |
| \N \N | Many deveined Habaneros (I roast mine on a hot electrict burner first) |
| 1 tablespoon | Fresh ground cummin |
| 1 tablespoon | Fresh ground anise seed |
| 1 tablespoon | Fresh ground fennel seed (up to) |
| 5 \N | Stalks fresh fennel (up to) |
| 1 cup | Anise basil or Genovese basil (up to) |
| 6 \N | Fresh San Remo paste tomatoes (others may work but not as well) (up to) |
| 2 \N | Fresh vine ripened salad tomatoes (store bought will suffice; maybe) |
| 1 can | (6-oz) tomatoe paste (up to) |
| 2 tablespoons | Fresh oregano and winter savory |
| 1 \N | Handful fresh cilantro (optional; depending on taste genes & availablitiy) |
I've made this twice this year from my garden and thought I would share it: Lightly Saute until clear the onion, garlic and habaneros. Add above to a blender or food processer plus remaining ingredients. Blend or liquidfy.
Makes great enchalada salsa, good on tostados, or as a dip.
terrasat@...
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .