[CH] Mad As Sin Salsa
McWilliams, Dan (DMcWilliams@fendall.com)
Tue, 21 Dec 1999 13:24:27 -0600
My boss just gave me a recipe for salsa which comes from a gentleman named
Oskar Goga, who grows Chocolate Habs, Fatalii and Scotch Bonnets, along with
several other varieties, on his farmette near Oregan, WI. I haven't tried it
but it sounds like it might be good. His recipe is for a medium heat salsa
but we know how to jack up the octane to suit our need for heat.
Oskar's Mad-As-Sin Salsa (as published in The Wisconsin State Journal)
6 - 8 Roma tomatoes
2 large slicing tomatoes (any type)
3/4 cup chopped red onion
4 - 6 cloves of garlic
2 Habaneros or Scotch Bonnets (this is where adjustments could stand to be
made)
1 Hungarian Hot Wax
1/2 red sweet pepper
1/2 cup loosely chopped cilantro
Juice from 1/2 lime or 1/4 cup red wine vinegar
2 tablespoons of peanut oil
1/4 to 1/2 cup honey
Cup up veggies and peppers and blend. Chill a few hours and serve.
According to Mr. Goga this is meant to be a fresh salsa. The recipe sounds
pretty promising so I'll probably try it soon.
To anyone in the Madison, WI area Mr. Goga sells his peppers at the Mifflin
St. Co-op, and on Saturdays at the Dane County Farmers Market. His stand is
near West Washington Ave. on Carroll St., across from the Grace Episcopal
Church.