FLAMIN'-HOT SALSA
Sep 30 '00 (Updated Nov 09 '00)
This is a great recipe if you like hot and spicy food. First, here are a couple of tips for handling very hot peppers while cooking. Those who cook with hot peppers already know what can happen when pepper residue is transferred to some skin area or the eyes.
1. Protect hands while handling peppers. If possible, use plastic disposable gloves. When finished, wash the fingers of the gloves before removing them.
2. Immediately wash the hands with lots of soap and water. Chili oil will cling to hands if you use plain water. If you are using a really hot pepper such as Habanero or Scotch Bonnet, wash hands more than once to make sure all traces are removed.
Now, on to the recipe:
2 large tomatoes, coarsely chopped
2 medium jalapeno peppers, thinly sliced lengthwise
1/8 teaspoon salt
1/4 cup red onions, minced
2 tablespoons fresh cilantro, minced
2 tablespoons lime juice
Combine tomatoes, peppers, onions, cilantro, lime juice and salt in a bowl. Let salsa stand for at least an hour before serving. This will allow the flavors (and heat!) to peak. Recipe makes about 1 1/2 cups.
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