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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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When I go to Mexican restaurants and they bring salsa and chips to the table, I always ask them to bring the hot stuff for me. It is usually a thinner salsa but packs the spicier punch that I love. This is my own version of that salsa. The bell peppers give a sweetness that nicely contrasts the heat of the habanero. You may want to use gloves when handling the habanero as the oils will stick to your fingers and transfer to anything you touch. Ingredients:
4 tomatoes |
1 yellow bell pepper |
1 orange bell pepper |
1/2 habanero pepper |
1/2 white onion |
1/2 bunch cilantro |
1 lime, juice of |
4 garlic cloves |
1 teaspoon salt |
1/2 teaspoon cumin powder |
Directions:
1. Halve and core tomatoes and bell peppers. (Don't halve and core the habenero-the seeds contain the heat you want).
2. Roast tomatoes, bell peppers, habanero, and unpeeled garlic cloves under broiler until skins blacken.
3. Discard skins of tomatoes, bell peppers, and garlic, and cut the habanero in half. I only use half, but if you want severe burnage, use the whole thing.
4. Add all ingredients to food processor and blend until you get your desired consistency.
5. Chill before serving.
6. Variations: you know what you like: add more cilantro, cumin, garlic or salt to your satisfy your own taste.
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