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Chef Hotty's Down Home Salsa
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    Chef Hotty's Down Home Salsa

  • 2 large pasilla chile peppers
  • 2 dried red serrano chile peppers
  • 1 small habanero pepper
  • 1 large can of diced tomatoes
  • Cilantro (about 2 tablespoons)
  • Parsley (dash)
  • Salt (to taste)
  • Freshly ground pepper
  • Olive Oil
  • In a medium size saute pan, pour olive oil to coat the bottom of the pan. Cut up the pasilla, serrano, and habanero peppers into large pieces. (Remember, if you want it HOT, do not remove the seeds or cut out the veins of the peppers). Let them saute in the pan until they become tender. Then pour the sauteed peppers into a food processor. dd the canned tomatoes, cilantro, parsley, salt and pepper. Stir in food processor for about 1 minute. Pour into bowl, you are now ready to experience a homeade salsa with an earthy flavor! Not too hot, not too mild.

    From: Lisa Caterbone
    Posted By: Lisa Caterbone
    Post Date: Wed, 05 Aug 1998

    *BACK TO SALSA*







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