Caution: Extremely Hot! Salsa
- Ready In:
- 10mins
- Ingredients:
- 12
- Yields:
-
1 cup
ingredients
- 2 jalapenos
- 3 habaneros
- 1 small onion
- 2 garlic cloves
- 29.58 ml cilantro, chopped
- 4.92 ml cumin seed
- 1.23 ml oregano, to taste
- 0.25 ml thyme, to taste
- salt and pepper
- 29.58 ml red wine vinegar
- 29.58 ml olive oil
- 59.14 ml water
directions
- 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!
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Reviews
-
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.