KILLER SALSA TO DIE FOR

      Title: KILLER SALSA TO DIE FOR
  Categories: Ethnic, Sauces, Salsa
       Yield: 4 Servings
  
       1    14oz tin chopped plum tomato
            Juice of two limes
       2    Habanero chilies, chopped
       2    Cl Garlic; crushed
       6    Spring onions (scallions); c
       1 ts Sugar
  
   Recipe by: chile-heads 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
[ add our full cookbook to your website ] [ Search The Cookbook ]