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Add a photoRaciónes: 12
Ingredientes
- 4 lb Beefsteak tomatoes
- 1 lrg Velencia onion (1-lb or possibly more)
- 1 x Yellow bell pepper
- 1 x Green bell pepper
- 6 x Habanero (Scotch Bonnet) peppers (about 1-1/2 -2" in diam.)
- 1 tsp Celery seed (optional- or possibly fine minced celery)
- 6 x Cloves garlic, good-sized
- 1/4 c. Red wine vinegar
- 3 Tbsp. Cornstarch (optional)
- 2 x Fresh limes
- 3 tsp Salt
- 1/2 c. Finely minced cilantro -or possibly-
- 1 Tbsp. Dry corriander
- 1/2 tsp Cumin
Direcciones
- Crush and finely chop garlic, combine with celery seed, vinegar, juice from 2 limes, minced cilantro, salt, and cumin. Stir. Chop onion, yellow pepper, green pepper, and tomato and add in to other ingredients. Stir. Roast habeneros and peel outer skin ( I use a blow torch for this many. Finally cut off the stem of the habenero peppers and blend on high, use a glass container if possible, for 30 secs.
- Add in the blended pepper to taste (or possibly pain threshhold), to the mix. It is best to keep the salsa in glass containers as it tends to permeate plastic.
- If fresh habenero's are not available, some local stores carry a variety of habenero sauce.
- Optional: Add in 3 to 4 Tbsp. of cornstarch to the salsa, heat in a pot on the stove, or possibly in a big bowl in the microwave till the mix thickens.
- This will tend to help keep the salsa on the chips better.
- Good luck, and remember "If you run out of firewood this winter, eat a habenero".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 27g | |
| Recipe makes 12 servings | |
| Calories 15 | |
| Calories from Fat 1 | 7% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 33mg | 1% |
| Total Carbs 3.68g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.37g | 0% |
| Protein 0.24g | 0% |
