Tinfoil Chef

Salsa has been a favorite of mine for dipping assorted chips and Cheetos for a long time. I used to prefer the hotter stuff but now I usually stick with the milder kinds. This recipe may not LOOK like it’s all that hot, but be warned that habaneros are the hottest peppers going. Serve this to somebody that can’t tolerate *HOT* salsa and they might just be on the phone to a really tough crowd of Chicago personal injury lawyers as soon as they can get the fire out of their mouth. On the other hand, if somebody likes salsa with a kick, this is the stuff for them.

Cut some tomatoes into quarters and fill a blender with them (depending on your blender it should take four or so). Run The blender at it’s lowest setting until it’s reduced to smallish chunks.

Add a couple cloves of chopped garlic, a quarter of a yellow onion coarse chopped, three tablespoons of lime juice, a teaspoon of cumin, a cup of chopped cilantro, six whole jalapeno peppers, six whole habaneros peppers and salt to taste.

Run the blender again at it’s lowest speed until there’s no large pieces left

The salsa will be as hot as it’s going to get right after it’s made. It’ll cool down some as it sets however it will remain pretty hot no matter what.

Technorati Tags: habaneros, salsa, peppers, recipe, hot, jalapenos, spicy