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All this talk about good Southwestern-based food got me all riled up, so I decided to sit down and share my own (no cooking) recipe I developed for...

TXnMA's

“HABAÑERO SALSA-BOOSTER"

~~~~~~~~~~~~~ In blender or food processor, start with: ~~~~~~~~~~~~

1 cup commercial salsa (for liquid.) [Mild/Med/Hot — makes no difference…]

~~~~~~~ ADD gradually, thru hole in lid -- in “CHOP” mode: ~~~~~~~

Onion --1 medium to large — peeled & chunked
Cilantro (Leaves of one bunch) [discard stems — or use elsewhere]
Garlic, 1/2 - 1 tsp minced, w/juice
8-10 Key Limes (Juice & meat) [Acidity serves as preservative…] (Essential for flavor and storage, refrigerated) [USE NO VINEGAR]
10-15 Serrano peppers (fresh, whole, de-stemmed) [for flavor]
1-15 Habañero peppers fresh (or frozen, de-stemmed)—[for “Boost”] — (use as as many as you think you can stand…) I use 12...‘-)
5-8 Jalapeño peppers (fresh whole, de-stemmed) [if you like...]
Optional spices
- Salt -- to taste... I start with 1/2 tsp...
- 1 tsp Cumin
- 1/2 tsp Oregano
- 1 TBsp Chili Powder

~~~~~~~~~~

Makes about one quart. I store in pint jars in the refrigerator -- and fill a pimiento jar to take with me to bring restaurant pico de gallo, etc. up to spec...

You may not want to include the Habaneros -- and, that's fine. Also, when I couldn't find Serranos, I have sustituted Jalapeños, and it was OK.

But, unless I'm hard up, I will not start making the recipe unless I have at least the Limes, Serranos and Habañeros. All the other things can be added later...

~~~~~~~~~~

CAUTION: This is a food additive -- not a direct consumable. (That is, unless you'r a certified chili-head like me...) '-}

1/8-1/2 teaspoon in a cup of mild salsa will brighten it right up -- but a teaspoon per cup may be more than most folks can handle.

Most folks love the flavor, and way it livens up the favor of dishes. For example, folks rave about the flavor when I add a half-teaspoon to a full batch of Rotel-Velveeta dip. And, on their second serving, lots of folks will add a bit more to their individual portion. It definitely "grows on you"... '-)

Some folks don't like cilantro -- so, leave it out, if you wish -- and the same goes for other ingredients -- execept the lime juice. Since it is uncooked -- without the lime juice -- it will go bad -- even in the refrigerator. But, with the lime juice, an opened pint will last until it's used up...

CAVEAT: As usual, use gloves when handling the peppers -- and keep your hands away from your eyes!

ENJOY!!! '-)