Another late night craving led to another late night fiesta-in-our-mouths! We found that jalapeno peppers just weren't cutting it anymore, and that the flavor in a habanero pepper is a perfect change. Ryan, being the Texan in the relationship, likes his salsa with some kick. Susan's Michigan tastebuds are working overtime and adjusting, but they still prefer the milder Pineapple version more. Thank you to Kellie Russell, Ryan's mom for turning us onto habanero with our memorable cream-corn experience last Christmas!
8 roma tomatoes
1/2 medium to large sweet onion
3 limes
1/4 to 1/3 bunch of fresh cilantro
1 small to medium habanero pepper
For Susan's Kickin' Habanero salsa:
Chop up all ingredients to desired size for chunky salsa, and mix well. For finer salsa, puree inredients in a blender. Be sure that when cuttung the habanero you cover your hands with plastic bags or the like to avoid touching the juice. It will definitely burn if you don't. Dice the habanero pepper well so that no one bite has a large chunk of the pepper.
For Susan's Pineapple Salsa:
All ingredients listed above
1 can crushed pineapple in it's own juice
1 tablespoon brown sugar
Prepare salsa as normal. Mix 1 part salsa with 1 part crushed pineapple. Add sugar to sweeten a little.
Enjoy!
