Recipe by: Rebecca
We have almost a constant supply of this salsa in my house. It is good on salad or as a dip for raw veggies like peppers or cucumbers, or on beans or grains. Use 2 Habaneras for a mild salsa, or 4 for a hot spicy one.
6 chopped fresh tomatoes (or about 3 14 oz. cans)
2-4 habanera peppers, seeded and minced
one bunch of green onions, chopped
3-4 garlic cloves, minced
juice of one lime
½ cup minced fresh cilantro
Cut up and combine all ingredients, mix together well and let flavors blend.
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