Friday, March 16, 2007
Photo Friday - March 15 - Heat
Habanero peppers on a handmade raku plate by Belizean artist Phillipe Zetina. Shot in the late afternoon on a grass mat by the back door with my old Sony Mavica about 3 years ago.
Coarsly chop 2 cups of fresh tomato, squeeze in the juice of a large lime or 2 small limes (about 1/4 cup) add about a teaspoon of salt, or salt to taste and black pepper, then pulse in the blender, leaving the tomatoes chunky.
Add to blender 1 cup of coarsly chopped onion and sweet green pepper, 1/2 cup chopped cilantro and 2 seeded diced habanero peppers.
Pulse the blender to mix a little and leave it a little but chunky.
Serve with tortilla chips for duiping
I like to have this salsa over an omelette. You can also add avacado to make it creamy. I've also added sour cream to make a creamy, spicy dip.
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