Habenero Salsa

Recipe by: Greg Cox

Servings: 16

Prep time: 1:20

Categories: Condiment, Mexican

Item	Amount	Measure	Note
water	6	tablespoons
Anaheim chili pepper	1
dry white wine	3/4	cup
white wine vinegar	3/4	cup
cilantro	1	bunch
red wine vinegar	5	tablespoons
salt	1	teaspoon
yellow bell pepper	1
habenero peppers	1/4	pound
red bell pepper	2
garlic cloves	3	tablespoons	peeled

Wearing rubber gloves, remove the seeds and membrane from the habenero chiles. (This step is optional; if you prefer a hotter sauce, use whole chiles.) Remove seeds and membrane from bell peppers and cut into large pieces. Add all ingredients to a saucepan and bring to a boil. Reduce to a simmer and cook until all ingredients are soft enough to puree, about 1 hour. Puree in a blender or food processor, or using a hand-held wand. Strain, allow to cool, and serve.

Published in the Raleigh (North Carolina) News and Observer, February 3, 1999. It is the author's attempt to duplicate the Habenero Salsa at the Cactus Flower in Raleigh, North Carolina.