Title: Summer Alaskan Salsa
Categories: Dip
Yield: 8 Servings

1 Onion
4 -(up to)
6 Cloves garlic
4 -(up to)
Many deveined Habaneros (I
-roast mine on a hot
-electrict burner first)
1 tb Fresh ground cummin
1 tb Fresh ground anise seed
1 tb Fresh ground fennel seed
3 -(up to)
5 Stalks fresh fennel
1/2 -(up to)
1 c Anise basil or Genovese
-basil
4 -(up to)
6 Fresh San Remo paste
-tomatoes (others may work
-but not as well)
1 -(up to)
2 Fresh vine ripened salad
-tomatoes (store bought will
-suffice; maybe)
1 cn (6-oz) tomatoe paste
1 -(up to)
2 tb Fresh oregano and winter
-savory
1 Handful fresh cilantro
-(optional; depending on
-taste genes & availablitiy)

I've made this twice this year from my garden and thought I would share it:
Lightly Saute until clear the onion, garlic and habaneros. Add above to a
blender or food processer plus remaining ingredients. Blend or liquidfy.
Makes great enchalada salsa, good on tostados, or as a dip.
terrasat@name1.ak.net

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.