Question ID: 2000-15554-0-3-4-5
Recipe Description
Ingredients: 8-12Tamatio (green tomato) 1/8th onion 1/2 lemon 1/2 lime 1 garlic clove 1 jalapeno - might be too hot for some! Caution! 1 habenaro - you can obviously choose to use othe or less pepper here. 1 sarono - I like to use different peppers to get a complex flavor profile and a varience in heat. 2 tsp vingar salt and pepper to taste Cilantro (coriander)Kitchenware: food processor knife juicer skillet
Throughly wash veggies, cut into managable pieces. Careful with the pepper, it will burn your eyes if it contact your skin and you rub your eyes!
This salsa will taste great roasting or fresh. Roasting will bring out some different, and sweet flavors, I suggest trying both ways. If you decide to roast, use a medium skillet on a medium heat until brown, but not mushy! Roasting also tames the spice when you cook the chile.
Add all ingredients except the tomatoes, run the processor for about 30 seconds. Then add the tomatoes and run until everything is chopped finely.
Pour and enjoy with your favorite chips! After it sits, sealed in the refrigerator for about a day the heat and flavor really start to develop. So keep that in mind!
Here is a simple and delicious idea to try. Pour this salsa in a crock pot, add 2 chicken breasts and let cook for 4 hours. Shred chicken and put into tacos. Add any topping you like.
Question & Answer
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