Try this Habanero Salsa Del Sol recipe, or contribute your own.
Suggest a better descriptionCrush and finely chop garlic, combine with celery seed, vinegar, juice from 2 limes, chopped cilantro, salt, and cumin. Stir. Chop onion, yellow pepper, green pepper, and tomato and add to other ingredients. Stir. Roast habeneros and peel outer skin ( I use a blow torch for this many. Finally cut off the stem of the habenero peppers and blend on high, use a glass container if possible, for 30 secs. Add the blended pepper to taste (or pain threshhold), to the mixture. It is best to keep the salsa in glass containers as it tends to permeate plastic. If fresh habeneros are not available, some local stores carry a variety of habenero sauce. Optional: Add 3 to 4 tablespoons of cornstarch to the salsa, heat in a pot on the stove, or in a big bowl in the microwave until the mixture thickens. This will tend to help keep the salsa on the chips better. Good luck, and remember "If you run out of firewood this winter, eat a habenero". Brian Cox Rochester N.Y.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 52 | ||
Calories from Fat: 4 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.6mg | 0 % | |
Potassium 520.8mg | 14 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 8.5g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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