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Red Ass Chili’s Habanero Salsa




Source of Recipe


Hesperia’s Mitch Moody


List of Ingredients




4 large ripe red tomatoes
1 large onion
4 green onions
2 cloves garlic
1/2 bunch cilantro leaves
2 habanero chiles
2 jalapeno peppers
1 lime, juice of
1 tablespoon olive oil
1 tablespoon salt
1 teaspoon mild chile powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 small can El Pato tomato sauce


Recipe



Chop tomatoes by hand, removing seeds and excess water. Place in glass bowl. In a processor, finely chop onions, garlic, cilantro and chiles to desired consistency. Combine the rest of the ingredients and add to the tomatoes. Let salsa stand for 20 minutes to blend flavors.

For less heat, drop 1 jalapeno and 1 habanero from the recipe.

Chef’s Secret: Before serving, add a finely cubed avocado to the salsa for a unique flavor.