Prep 10 mins
Cook 0 mins
This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!
- 2 jalapenos
- 3 habaneros
- 1 small onion
- 2 garlic cloves
- 2 tablespoons cilantro, chopped
- 1 teaspoon cumin seed
- 1⁄4 teaspoon oregano, to taste
- 1 pinch thyme, to taste
- salt and pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1⁄4 cup water
- Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
- Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
- Add seasonings, vinegar, olive oil and water and mix well.
- Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
- Stores well in the refrigerator for a couple of days.
- Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!
Actually, there are no tomatoes listed on purpose! My hubby won't eat tomatoes, but loves the flavors of the herbs, and heat of the peppers, so that is why there are none listed in the ingredients! :)
Never heard of a Salsa without tomatoes....just wondering??? I would make the salsa without the vinegar and put tomatoes instead but I will go ahead and try this one out for the heck of it.
This is a great little salsa, with really good flavor *and* heat! I did not have habaneros, so I used about 6 Thai chili peppers instead (since they are smaller, lol). I am sure it would be much hotter with the habaneros, but as it was, it really had a balanced heat. I would *not* try to do this by hand -- the fumes alone were enough the make my eyes water. We used this as a condiment to fondued meat, and it was a big hit.