The habanero pepper is one to be reconned with, it is one of the fierest in the pepper family and needs to be worked on with caution. It is one of the few things that I actually where gloves for when working in bulk with these potently spicy devils, possibly making the faint of heat wonder why on earth would I bother with them. Well, there are a couple of reasons, the pepper is good for a very spicy dish such as a phaal or even an Andhra Chicken curry that I promise to post soon. In addition to its heat the pepper does have a very interesting and unusual flavor, so as they say no pain no gain.
This evening, with the last official day of summer, well I know the calendar probably stretches the season a little more, but if like me you are packing school bags and getting ready for school, you will agree that break week is kind of over and so is summer. Deepta, get a new backpack since she made a complete mess of hers, while little brother’s backpack survived the year. He is not pleased since he feels this is along the spirit of no good deed going unpunished.
I made a great bowl of spicy salsa and whipped up some Guacamole, we actually enjoyed this with a good cold rose and salvaged the rest of the weekend. Actually, this salsa works well with fish and I shall tell you my recipe when I get a chance.
Habanero and Yellow Tomato Salsa
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes 1 cup
4 pods of garlic, skin on
1 orange habanero pepper
2 yellow tomatoes
1 red tomato
1 teaspoon powdered cumin
1 small red onion, very finely minced
2 tablespoons minced cilantro
1 teaspoon salt
1 teaspoon sugar (optional, I like the contrast)
Method of Preparation
1. Heat a heavy bottomed skillet and add the garlic and the pepper and cook until blistered.
2. Peel the garlic and roughly chop the pepper removing the seeds.
3. Chop the tomatoes.
4. Place the garlic, pepper and the tomatoes in a pan and cook for about 5 minutes.
5. Add in the cumin and mix well.
6. Place the mixture in a food processor and mix well.
7. Stir in the onion, cilantro, salt and sugar.
Mix well and enjoy!
This recipe is being sent out to Srivali’s Condiment Mela, which is yet another fun mela event. Also adding and sending this to Toreview Torview, for the color palette series since it includes the color yellow.