Recipe - Killer Salsa To Die For

1 14oz tin chopped plum tomato
Juice of two limes
2 Habanero chilies, chopped
2 Cl Garlic; crushed
6 Spring onions (scallions); c
1 teaspoon Sugar

Recipe by: chileheads list David Wilkinson Here's my favourite salsa
recipe. Quick to make, and delicious. As with most recipes of this type,
the quantities are variable according to personal taste, but this is what I
like...

Drain a little of the juice out of the tomatoes (otherwise it gets a little
too runny), and then mix all of the ingredients together. The number of
chiles depends very much on personal taste, and on the type available (here
in the UK we get a much more limited range on sale), but I'm sure you can
all figure out just how hot you want to make it.

If possible, leave it to stand for at least half an hour before eating, or
even overnight, but I can rarely wait that long before getting the
munchies.

How to eat: well, anyway you like. My favourite is to make a big bowl of
salsa, take a big bag of tortilla chips, and then to while away the evening
on the sofa dunking one into the other.

Dave W. David Wilkinson davidw@parallax.demon.co.uk Parallax Solutions
Limited, Coventry, UK This space intentionally left blank
Posted to MMRecipes Digest V5 #024 by Judith Vonneumann
pooh4jvn@ix.netcom.com on Jan 24, 1998