Xnipec Salsa
- 1 Purple (red) onion; cut into
- -1/8" dice
- 4 Limes
- 3 Habanero chiles; cored,
- -seeded & minced
- 1/4 c Cilantro; chopped
- 1 ts Cumin; ground
- 1 ts Garlic salt
- 2 Anaheim chiles; cored,
- -seeded, peeled & diced
- 1/2 Red bell pepper; cored,
- -seeded; peeled & diced
- 2 Tomatoes; diced
Pierce the limes. Place in a microwave safe bowl. Warm them in the
microwave. Squeeze the juice into a non-metallic bowl. Add the onions,
Habanero chiles, cilantro, cumin and garlic salt. Let stand for at least
30 minutes. Add the Anaheim chiles, red bell pepper and tomatoes. Blend
thoroughly. Yields 8 servings. Joel Ehrlich
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
microwave. Squeeze the juice into a non-metallic bowl. Add the onions,
Habanero chiles, cilantro, cumin and garlic salt. Let stand for at least
30 minutes. Add the Anaheim chiles, red bell pepper and tomatoes. Blend
thoroughly. Yields 8 servings. Joel Ehrlich
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
