Out of necessity comes invention. When you’re out of your key ingredients and you’ve got a hankering for something specific, you have to make do.
28 oz can diced tomato
1 habanero pepper, seeded minced
1 shallot, minced
1 jalapeno pepper, seeded minced
juice from 1 squeezed lime
1/4 – 1/2 cup minced chopped cilantro
salt to taste
fresh ground black pepper
2 cloves fresh garlic, minced
Add all of this to a blender and pulse until well mixed. Don’t overdo it, or the tomato juice will get frothy.
The story is that I was out of crushed tomato and green onion, and I have noticed that the fresh garlic is a little bit overpowering, especially if you don’t eat the salsa the same day. (See Mom, I do listen.) The habanero gives it a nice kick, and you don’t have to put 3-4 jalapenos in it. Plus it gives it a little different color, as this one was orange (not that I’m a big fan of orange, see previous posts). Habanero also gives a sweetness that plays well off the bitterness of the jalapeno and lime juice. This has been one of my favorite mixes, yet. Again, I think that experimentation is the key, and find what you like. Everyone makes it differently.