Recipe - Habanero Salsa Del Sol

4 pound Beefsteak tomatoes
1 lg Velencia onion (1lb or
more)
1 Yellow bell pepper
1 Green bell pepper
6 Habanero (Scotch Bonnet)
peppers (about 1One half 2" in
diam.)
1 teaspoon Celery seed (optional or
fine chopped celery)
6 Cloves garlic; goodsized
One fourth cup Red wine vinegar
3 tablespoon Cornstarch (optional)
2 Fresh limes
3 teaspoon Salt
One half cup Finely chopped cilantro or
1 tablespoon Dry corriander
One half teaspoon Cumin

Crush and finely chop garlic, combine with celery seed, vinegar, juice from
2 limes, chopped cilantro, salt, and cumin. Stir. Chop onion, yellow
pepper, green pepper, and tomato and add to other ingredients. Stir. Roast
habeneros and peel outer skin ( I use a blow torch for this many. Finally
cut off the stem of the habenero peppers and blend on high, use a glass
container if possible, for 30 secs.

Add the blended pepper to taste (or pain threshhold), to the mixture. It is
best to keep the salsa in glass containers as it tends to permeate plastic.
If fresh habenero's are not available, some local stores carry a variety of
habenero sauce.

Optional: Add 3 to 4 tablespoons of cornstarch to the salsa, heat in a pot
on the stove, or in a big bowl in the microwave until the mixture thickens.
This will tend to help keep the salsa on the chips better.

Good luck, and remember "If you run out of firewood this winter, eat a
habenero".

Brian Cox Rochester N.Y. bcox@khis.kodak.com

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