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Raciónes: 12

Ingredientes

Cost per serving $0.17 view details
  • 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

  1. 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.
  2. 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.
  3. If fresh habenero's are not available, some local stores carry a variety of habenero sauce.
  4. 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.
  5. This will tend to help keep the salsa on the chips better.
  6. 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%
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