Summer alaskan salsa

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.



From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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