Killer chile salsa

1 batch

Ingredients

Quantity Ingredient
2 Jalapenos
2 Cubanella peppers
1 small Sweet green pepper
1 small Sweet red pepper
1 tablespoon Crushed or chopped garlic
1 small Yellow onion coarsely chopped
1 medium Tomato (not too firm)
1½ teaspoon Cumin seed
1½ teaspoon Fresh oregano
1½ teaspoon Fresh basil
1½ teaspoon Fresh cilantro
1 pinch Salt

Directions

Stem, seed and quarter the peppers, wearing gloves to avoid the burn of the jalapenos. Place them in a food processor or blender. Add the garlic, onion, tomato, herbs and salt. Chop and blend the ingredients in short bursts. Transfer to a storage container and refrigerate.

Yield: About 1½ cups.

Hickey writes: "Here's a tasty, colorful salsa to serve with tortilla chips and Mexican beer. The yellow cubanella peppers are also called Hungarian or banana peppers."

From Brian J. Hickey/North Canton, OH in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Oct./Nov. 1994, Vol. 7, No. 1. Pg. 20. Posted by Cathy Harned.

From: Cathy Harned Date: 09-26-94

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