|Dave's Savory Salsa|
Chop 3/4 of the whole peeled tomatoes in a food processor and place in large bowl. Chop white & green onions, garlic and the jalapeņo and habanero peppers and mix together with the chopped tomatoes. Add salt, pepper, cumin, oregano and lemon juice. Chop the remaining 1/4 of the whole peeled tomatoes and the cilantro and add to the mix.
Salsa will keep for approximately (2-3) weeks stored in a refrigerator. Fresh cilantro tends to spoil and change the taste after this period. Substitute chopped dry cilantro leaves for fresh cilantro, or leave out entirely if you want your salsa to last a little longer (at the sacrifice of a subtle taste difference).
1 Roast jalapeņos over an open flame to blister skin. After skin is fully blistered, place in ice water for approximately 10 minutes. Peel blistered skin from peppers, slice open lengthwise and remove seeds.
2 Roast fresh habaneros over an open flame until skin is slightly discolored (the skin won't blister like a jalapeņo pepper). Slice open pepper lengthwise and remove seeds.
Note - It is advisable to use hand and eye protection when handling peppers, especially habaneros, otherwise severe burning can result.
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