br>Top with pickeled jalepenos, habanero salsa, enchilada sauce then cover with
Mix all ingerdients in salsa together, except mango.
Cover and chill overnight.
Grill Mahi Mahi on a hot grill, 5 min.
each side and season with salt and cracked pepper.
Add mango to salsa just before serving and mix well.
Place salsa on Mahi Mahi steaks and serve.
220 degrees C).
Place habanero pepper, mango, and onion on
remove the stems from the habanero peppers, and put on a
tir the cream cheese and salsa over medium heat for 2
trainer - that will make the salsa.
If you just want
astry blender.
Add the salsa, beating 3 minutes with an
he blender along with the habanero, and puree well. Strain the
Roast tomatoes, bell peppers, habanero, and unpeeled garlic cloves under
Combine peaches, tomatillos and chile in mixing bowl and mix thoroughly.
Add all remaining ingredients.
Refrigerate salsa for at least 3 hours to allow the flavors to blend before serving.
Serve as an accompaniment to poultry, fish or pork.
Place 1 cup blueberries into a blender. Cover and blend until pureed. Coarsely chop remaining blueberries. Combine pureed blueberries, chopped blueberries, onion, tomatoes, sugar, habanero peppers, cilantro, lime juice, garlic, and Himalayan salt together in a bowl.
nd dice.
Meanwhile, grill habanero peppers over a medium-hot
aper towels.
Serve with Habanero Ketchup (recipe follows).
Heat oil
Dice half of the papaya and set it aside.
Cut up the other half, place in a blender and add the habanero chile, sugar, lemon juice, and olive oil.
Puree and add the reserved diced papaya, tomato, bell pepper, cilantro and mint.
Mix well and season to taste with salt.
Let stand for 15 minutes to allow flavors to blend before serving.
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Blend all ingredients except cilantro and cook for 2 hours, uncovered.
Sterilize canning jars.
Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
Water bath the jars for 15 minutes.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Slice tomato into half inch steaks (see picture).
Wash and rinse tomatillos, keep them whole.
Wash poblano pepper.
Quarter onion with skin on.
Grill all of these on all sides until blackened.
Take the stem off the poblano.
Take the charred outside of the onion off.
Put it all in a food processor.
Add the juice of one lime.
Process in food processor and you have the best summer salsa money can buy!