But when using habañeros, I would suggest finely mincing them with garlic (mom always told me the garlic cuts the sting and tempers the ensuing stomach ache) so that the oils immediately infuse the salsa with piquant and savory flavor. This little trick also gives the salsa consistent kick with every bite.
3 (3 c.) medium tomatoes (heirloom, vine ripe or roma)
1 bunch (1 c.) green onion
1/2 (1 c.) red onion
1 c. chopped cilantro
1 habañero (mild), two if you like it hot!
2 cloves garlic
1/2 Tbs. salt
Wash and dry your ingredients. Chop each of the tomatoes into approximately 1 cm. chunks. Chop the bunch of green onions 1 inch above rooted ends, discard the roots and cut stems at half inch intervals. Chop the red onion about the same size as the green onion. Chop the cilantro. Place all ingredients in a large bowl with the juice of one lime.
Finely dice the habañero and garlic so that it is almost paste-like. Sprinkle with 1/2 Tbs. salt. Add to the large bowl and gently but thoroughly toss ingredients together. Chill for 1/2 hour.
Serve with freshly fried corn tortilla chips, store will do, but homemade is always better. This salsa is also delicious added to scrambled eggs.
• Visit Gabriela's blog: Gabriela's Kitchen
Thank you Gabriela! This looks so delicious!