Killer Chile Salsa Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
2: Jalapenos,
1 medium: Tomato, not too firm
2: Cubanella peppers,
1 1/2 tsp: Cumin seed,
1 small: Sweet green pepper,
1 1/2 tsp: Fresh oregano,
1 small: Sweet red pepper,
1 1/2 tsp: Fresh basil,
1 tbsp: Crushed or chopped garlic,
1 1/2 tsp: Fresh cilantro,
1 small: Yellow onion,
1 pinch: Salt,
-- coarsely chopped,
Directions:
Stem, seed and quarter the peppers, wearing gloves to avoid the burn
of the jalapenos. Place them in a food processor or blender. Add
the garlic, onion, tomato, herbs and salt. Chop and blend the
ingredients in short bursts. Transfer to a storage container and
refrigerate.
Yield: About 1 1/2 cups.
Hickey writes: "Heres a tasty, colorful salsa to serve with tortilla
chips and Mexican beer. The yellow cubanella peppers are also called
Hungarian or banana peppers."
From Brian J. Hickey/North Canton, OH in "Kitchen Table: Where Herbs
and Spices Make a Difference" column in "The Herb Companion."
Oct./Nov. 1994, Vol. 7, No. 1. Pg. 20. Posted by Cathy Harned.
From: Cathy Harned Date: 09-26-94
Source from luhu.jp
of the jalapenos. Place them in a food processor or blender. Add
the garlic, onion, tomato, herbs and salt. Chop and blend the
ingredients in short bursts. Transfer to a storage container and
refrigerate.
Yield: About 1 1/2 cups.
Hickey writes: "Heres a tasty, colorful salsa to serve with tortilla
chips and Mexican beer. The yellow cubanella peppers are also called
Hungarian or banana peppers."
From Brian J. Hickey/North Canton, OH in "Kitchen Table: Where Herbs
and Spices Make a Difference" column in "The Herb Companion."
Oct./Nov. 1994, Vol. 7, No. 1. Pg. 20. Posted by Cathy Harned.
From: Cathy Harned Date: 09-26-94
Source from luhu.jp