Thursday, August 6, 2009

Habanero Salsa

I love salsa, especially the kind at Mexian resturants but my favorite salsa is my own version. I've had a number of friends tell me it's just as tasty if not better than most resturant salsa. The best part is that it's inexpensive and makes a large amount! It's got a lot of heat but you can adjust that by the ammount of jalapenos you use. The slow burn of the habenero also gives it quite the kick!

SuperSalsa
-3/4 red onion (chopped)
-2 to 3 tablespoons of diced green peppers in a can
-1 tablespoon sugar
-1 tablespoon salt
-1/2 tablespoon pepper
-1 tablespoon of garlic
-large can of diced tomatoes (drained)
-2 jalapenos
-1 habenero (seeded and chopped)
-cilantro
-1 lime, for juice

Place jalapenos on baking sheet in put in oven on Broil until skin blackens. After allowing them to cool, remove the skin and seeds from the jalapenos and chop. While waiting on it to blacken you can put chopped onion, green peppers, sugar, and salt & pepper in the blender, pulse until it's a semi-thick consistency. Remove onion mixture from blender and set aside in bowl. Next add the tomatoes and jalapenos into the blender and pulse until smooth. Add the onion mixture, habenero cilantro, lime juice, and remaining tomatoes to the blender. Do a quick pulse so there are some chunky pieces, pour mixture into a resealable container and refrigerate for about 30 minutes to allow everything to come together. Serve with chips

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