ACADIANA HABANERO SALSA
Heat Scale = Very Hot
FOR THE TORTILLA CHIPS:
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
Preheat oven to 350 degrees F. (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a spray bottle, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown.
FOR THE SALSA:
Recipe By : James Graham of Prejean's Restaurant, Carencro, Louisiana
Yield: about 2 cups.
6 Habanero Chiles
3/4 cup diced Vidalia Onion, or other sweet onion
2 tablespoons finely chopped fresh Cilantro
2 cups peeled, seeded and diced Plum Tomatoes
1 tablespoon Sugar
(Put on gloves if your skin is sensitive.) Remove and discard stems and seeds from chiles and dice finely. Combine all ingredients in a medium saucepan and simmer 15-20 minutes. Cover and refrigerate until ready to use.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved