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1½ cups
Easy
Published 2001
I blush to say that i no longer remember just where I encountered this basic salsa, though I think it must have been someplace around Lake Catemaco. The fiery but wonderfully perfumed habanero chile is essential for the right flavor. For the best texture use a mortar and pestle. If you have to use a food processor, be sure to leave the sauce slightly chunky. The texture is a little less easy to control with a blender.