A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat.
Ingredients: [‘habanero peppers’, ‘garlic cloves’, ‘water’, ‘whole tomatoes’, ‘stewed tomatoes’, ‘salt’, ‘frozen green chiles’, ‘cilantro’, ‘onion’]
Quantity of Ingredients: [“3 habanero peppers”,”3 garlic cloves”,”3 ounces water”,”1 (14 ounce) can whole tomatoes”,”1 (14 ounce) can stewed tomatoes (Mexican style)”,”1 tablespoon salt (to taste)”,”1 (13 ounce) container frozen green chiles, Finely Chopped (Bacau0027s Brand Recommended!)”,”1/2 cup cilantro, Finely Chopped (no stems)”,”1/2 onion, Finely Chopped “]
Number of Servings: 4
Steps: [‘In a blender, add water, peeled garlic, habanero chiles (remove stems, veins, and seeds) and blend to a watery consistency with no chile or garlic hunks visible.’, ‘Add both cans of tomatoes and salt to taste.’, ‘Blend for 4 seconds on low.’, ‘Pour salsa into serving bowl.’, ‘Add finely chopped cilantro, onion, and green chiles.’, ‘Stir.’]