The combination of Serrano and Habanero peppers here makes for a great front-to-back burn. Great stuff!
Tomato Salsa
This recipe was based on one by John Cunningham, who first published his recipe in a local cookbook to raise money for an Austin-based charity called Colin's Hope (www.colinshope.org).
Credit: Penny De Los Santos
7 cloves garlic
2 serrano chiles, stemmed, halved,
and seeded
1 habanero chile, stemmed, halved,
and seeded
2 medium beefsteak tomatoes, cored
and seeded
1⁄2 white onion
1 1⁄2 cups canned, drained, and diced
fire-roasted tomatoes
1⁄3 cup fresh lime juice
1⁄4 cup chopped cilantro leaves
3 scallions, thinly sliced
Kosher salt, to taste
1. In a food processor, chop garlic and chiles. Add beefsteak tomatoes and onion; pulse until chopped. Add fire-roasted tomatoes, lime juice, cilantro, and scallions; pulse until roughly chopped. Season with salt.
MAKES 4 1⁄2 CUPS
