Core and blanch the tomatoes.
Give the habaneros a quick char over open flame burner, then remove seeds and flesh.
Give everything a rough chop and combine in blender till desired consistency, mine was smooth.
Add lime juice, vinegar, cumin, and salt to taste. Chill before serving.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 8.8mg||0 %|
|Potassium 343.9mg||9 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 11.6g|
|Protein 1.7g||2 %|
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Calories per serving: 59
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