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Charred Habanero Salsa
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    Charred Habanero Salsa       Pepper Fool Approved

  • 2 Whole Orange Habaneros -- (or Scotch Bonnets)
  • 1 Whole Serrano pepper
  • 1/2 Large Onion -- sliced 1/4" thick
  • 2 Large Cloves Garlic -unpeeled
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Mexican oregano
  • 1/2 Pound Tomatillos -- Husk removed
  • 1/2 Lime -- juiced
  • Blacken chiles and tomatillos over gas stove burner, barbecue, or oven broiler. (use broiler as a last resort).

    Heat heavy cast iron skillet and cook onion slices and garlic till slightly blackened about 4 min a side.

    Add all ingredients to blender or food processer and buzz till well mixed but still slightly chunky.

    Source: "(Inspired by habanero salsa at Border Grill, Santa Monica Ca)"

    From:Rob Lusk, robl@pepperfool.com
    Posted By: Rob Lusk
    Post Date: 8 August 2001

    *BACK TO SALSA*







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