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Habanero Salsa




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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Habanero Salsa

From: Randy J Ray <rray@lookout.ecte.uswc.uswest.com>

Roasted Habanero Salsa from Hell

From Salsas, Sambals, Chutneys & Chowchows by Chris Schlesinger & John
Willoughby

* 1 Tbsp + 1/4 Cup virgin olive oil
* 1 tsp minced garlic
* 6 ripe plum tomatoes, halved
* salt & freshly cracked pepper to taste
* 10 habaneros, stems removed
* 1/4 Cup lime juice
* 1/4 Cup cilantro

Combine 1 Tbsp. oil & garlic. Rub tomato halves with mixture. Sprinkle
with salt & pepper. Roast in 500F oven until seriously colored, about
15-20 minutes. Allow to cool. Dice.

Grill habaneros over medium hot fire until slightly colored, 2-3
minutes. Remove from fire and mince.

Combine tomatoes, peppers, 1/4 Cup oil, lime juice & cilantro. Mix
well.

Cover & refrigerate. Keeps 5-6 days.

This is very hot, but has a wonderful smokey flavor. It is excellent
on chips, and on steamed, buttered flour tortillas. It is also
completely vegan, though I have no friends for whom this is an issue
(some vegetarian friends, though).

 

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