Yield: 8 Servings
|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, .