August 04, 2009
Warning! This recipe is highly addictive! Mr. Wonderful and I made this last night while waiting for baby-back ribs to slow-cook in the oven. By the time the ribs were ...
Edited by: Chef John, Colin M. Saunders, Culinaria, Barnaby Dorfman, Sheri Wetherell, mrsound, Alisa Escanlar
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» Black Cherry-Habanero Salsa: “Black Cherry-Habanero Salsa”
August 13, 2009
Easy to make, incredibly fresh tasting with a wonderful heat that doesn't overpower. Sweetness from the cherries, tanginess from the lime, depth of flavor from the parsley and cilantro ...
Yield: 4 servings 1 1/2
[edit] Ingredients
2 |
large tomatoes , seeded don't have to and diced |
½ |
small sweet onion , finely chopped like Texas sweet or red |
3 |
jalapeno , finely chopped |
2 |
tablespoons cilantro , chopped |
1 |
clove garlic , finely chopped |
2 |
tablespoons lime juice , fresh squeezed |
1 |
teaspoon olive oil |
¾ |
teaspoon salt |
½ |
teaspoon cumin |
¼ |
teaspoon black pepper |
[edit] Preparation
Step 1 |
Combine all the ingredients and chill for 2 hours before serving with chips. |
Step 2 |
You may also throw all the ingredients in a blender or food processor. Blend on low to desired consistency. |
[edit] About Salsa
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