Mike's Habenero Salsa

It s Salsa Week here in the O Brien Shire so you know Habeneros are definitely on the roster! Just chop, simmer, chill and serve! If my 7 and 8 year old students can handle the heat – so can you! Great work kiddos! You do make your instructor proud!

  1. ● For The Salsa everything fine diced
  2. 3 (14 5 oz) Cans Diced Tomatoes
  3. 1 Firm Beefeater Tomato
  4. 2 (4 oz) Cans Green Chilies
  5. 1 (12 oz) Can Tomatillos drained – hand crushed
  6. 1 (10 oz) Can ROTELL Tomatoes
  7. 1 Firm Tomato
  8. 10 Habenero Peppers de-seeded
  9. 1 Pablamo Pepper de-seeded
  10. 3 Jalapeños de-seeded
  11. 1/2 Medium Green Bell Pepper de-seeded
  12. 1/2 Medium Red Bell Pepper de-seeded
  13. 1/2 Cup Red Onion
  14. 1/2 Cup White Onion
  15. 1 Bunch Cilantro Leaves
  16. 2 tbsp Fresh Garlic minced
  17. 1 tbsp Fresh Ground Cumin
  18. 1 tsp Mexican Oregeno crushed
  19. 1 tsp Fresh Ground Black Pepper
  20. 1 tbsp Red Pepper Flakes
  21. to taste Lime Juice
  22. to taste Granulated Sugar
  23. to taste Your Favorite Hot Sauce
  1. Change Fine chop all vegetables and mix
  2. Change Simmer salsa for 45 minutes and chill
  3. Change Serve with chips or to the side of most any Mexican main dish
  4. Change Enjoy!

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