Yucatacan Salsa vegan recipe post

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" 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.

 

 

 

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