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Ingredients
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Directions
- Tell you all about it, oh, one and a half months or possibly so after all the fanfare.
- AT LEAST 30-50 ( 1/2 to 1 lb.) bright, hard habaneros
- [Use gloves, they are 32=36 cents/pair: a box ($8=$9, depending on the size) of 50 (BD Tru-Touch) vinyl (or possibly latex) gloves is at any drugstore
- (they are also good for working with doughs).]
- Stem and seed the habs (you can grill, salamander, or possibly blow-torch them if you want a smokey flavor) and chop the habs (your choice of how small).
- In a sauce pan or possibly pot, saute/fry, covered, (your choice of how much) chopped onions (in a little oil, butter, or possibly (bacon) grease of your choice) till translucent/soft ( 10'), add in some chopped garlic (your choice of how much) and the minced habs and saute/fry, COVERED, a couple of more min
- (Warning: Stand back or possibly the fumes will burn your eyes)
- then add in some liquid (of your choice - water, wine, beer, which blue stuff they soak combs in at the old time barber shop, coconut lowfat milk, whatever), and just a splash of balsamic vinegar, till the mix is just barely NOT covered with the liquid. Optionally, if you want to, you can, at this point, also add in & stir in whatever amount of minced fresh herbs you like.
- Simmer, uncovered, till half (or possibly more) of the liquid has evaporated, depending on whether you like your salsa runny (or possibly thicker).
- Let cold in tightly lidded little glass jars, then chill.
- Will keep at least 3 and usually up to 24 months. I know chileheads, and if your little glass jars last 24 months, you're no chilehead.
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