Guest guest Posted September 3, 2005 Report Share Posted September 3, 2005 " Yucatacan Habanero Salsa " (when I first started making this, I used my smuggled habanero chiles that grew on my little illegal plant I grew on my porch. Now we have these chiles in most markets). 4 tomatoes charred (over a gas burner), 1 tablespoon canola oil , 1/4 cup chopped onion, 1 garlic clove minced, 1/2 lime squeezed, 1 teaspoon salt, 1/4 cup cilantro finely chopped, 1 habanero, seeded and minced Core the tomatoes and squeeze some of the seeds out, then remove blackeed skin, leave a small portion on as it adds flavor to this unique salsa. Seed and coarsely chop the tomatoes. Heat the oil in a saute pan. Add the onions and saute until softened. Add the tomatoes, garlic, salt, and lime juice and chile. Stand back as this is a hot salsa and you will smell it. Simmer for 10 minutes. Cool and stir in the cilantro. Put in glass container as a plastic one will pick up the heat and you will never get it out. I use a glass jar, works perfectly. Mail for Mobile Take Mail with you! Check email on your mobile phone. Quote Link to comment Share on other sites More sharing options...
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