In article >,
SonoranDude > wrote:
>
>"newsuser" > wrote in message
[]
>> >Your suggestions?
>>
>> 2 Habanero Chilies
>> Juice of one small lime (Persian-golf ball size or 2 key limes)
>> 1 C White onions diced
>> 3 Roma Tomatoes seeds removed chopped fine
>> 1 T Cilantro chopped very fine
>> 1 t salt or to taste.
>> ---- I add (not traditional, but I like the crunch---
>> 1 Serrano seeded and diced fine
[]
>
>
>This recipe looks good and is backed up by an expert... now for the big
>question? You didn't mention the seeding of the Habenero in your post! Since
>you are seeding the Serano I take it that it is wise to do so with the
>habenero also... Maybe not... I can handle heat but haven't tried these with
>seeds yet and not sure if I want to.

Hi Brad

The Habanero are not seeded. I only cut off a thin slice where the stem was
attached. I don't seed the serrano either, just wrote that by rote.
Cut the serrano in 1/4" dice. Good color contrast to the white onion and
orangeish liquor of the blended Habanero.

I also quantified the salt from a double batch perspective. It would be more
like 1/2 t for the above quantity-to your taste of course. This is a
sneaky sauce as Wayne aluded. Warn your non-chilehead guests. They will
try the sauce "by only getting some of the juice" Well, that's where the
heat is. =:-0

I cannot eat a whole Habanero raw. I have taken a good byte once-that
is enough!

Another way I'll use them is to cut one in half, seed it, and toss it in with
potatoes as they boil to make mashed potatoes. I remove the chile before
mashing... Nice flavor and twinge of heat. .

Regards.

>
>I eat jalapenos and serranos right off the bush but haven't had the nerve to
>try the hab... When Habenero became popular 10 or 15 years ago a bar owner
>brought me out a sample of habenero oil that they put in the wings (one or
>two drops I found out later)... he gave it to me in a shot glass... having a
>few beers I swigged it down...
>
>The guy almost died when he saw me do it.... I can tell you it was one of
>the most miserable experiences of my life... right up there with a burst
>apendix.
>
>I have learned to respect those little fruits.
>
>B
>
>