Habanero Salsa


If you have a any good salsa recipe, the substitution of habs for
whatever other pepper you used before should work just fine.  Here's
my favorite fresh, uncooked version:

Ancient, family recipe...commit to memory and wipe disks!!!

tomatoes      - enough quarters to fill a blender (preferably homegrown)
garlic        - 2 whole cloves (plus/minus to taste)
yellow onion  - 1/4 of a medium sized one (plus/minus to taste)
lime juice    - 3 tablespoons
cumin         - 1 teaspoon ground
seasoned salt - 1 or 2 teaspoons (to taste)
cilantro      - 1 cup chopped
jalapenos     - 4 to 6 whole fresh (vary number to taste)
habaneros     - 4 whole fresh (vary number to taste)

Fill blender with tomatoes, run at lowest setting until no large chunks are
left.  Add remainder of ingredients and repeat running blender until no
large chunks are left.  Sample and add items to taste as necessary.  If
you're not sure how something will affect you in the quantity given, use
the smallest unit of it at first, then progressively add more until you
are satisfied.  This is really important with the habaneros...

*** NOTE: The salsa will be at its hottest right after you make it, but
          will cool down the longer it sets.  Since it's fresh, keep
          it refrigerated if you somehow have any leftovers.

breland@mcc.com (Mark A. Breland)