Yield: 1 Servings
|4 \N||Limes ; Juice of|
|1 \N||Onion; red or purple preferred, diced|
|4 \N||Habanero peppers; stems and seeds removed, diced|
|1 \N||Tomato; diced|
This Salsa Recipe is from the cookbook "Hot Spots" by Dave DeWitt, editor of Chile Pepper Magazine.
This salsa is simple to make and is in constant demand from friends and relatives. Friends with allergies swear that it clears out their sinuses.
Soak the diced onion in the lime juice for at least 30 minutes. Add the other ingredients and mix, salt to taste and add a little water if desired.
Yield 1½ cups Heat Scale: Extremely Hot! That's it! What could be easier? Actually it's a good starting point. I use more habs, don't remove the seeds, use 2 tomatoes (paste types) and either chop it up smaller in the blender or a food processor.
Posted to MM-Recipes Digest V4 #252 by answers@... on Sep 21, 1997