Steve's Salsa Recipe

Chop the following ingredients, in order, in the salsa machine of your choice. For good chunky salsa, don't over-chop the tomatoes!
  1. 1 Habenero pepper (dice first)
  2. 1/2 medium/large onion (cut into quarters)
  3. 3-5 good-sized cloves of garlic (chop finely or press)
  4. 1 to 2 dozen sprigs of cilantro, to taste (cut up)
  5. Juice of 1/2 lime
  6. 1 to 2 teaspoons of salt, to taste
  7. 4 tomatillos, steamed
  8. 8 fresh Roma tomatos (halved)
That's it! This will make a fairly HOT salsa. (P.S. after handling the Habenero, be very careful about touching your eyes. You know what Pepper-Mace is made of?!)

For a medium salsa, replace the Habenero pepper with 3-5 Serrano chiles.

For a mild salsa, use a single Serrano, or even a Jalepeño pepper.

Depress to descry a didactic diagram describing the disproportionate degree of hotness of the habenero chile compared to countless kissing cousin chiles (most of the same species; all in the same genus) in Device Independent (DVI) or PostScript format.

The above table was originally prepared by Jeff Lessem.

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