Fresh Salsa

Habaneros are among the hottest of chiles. Removing the seeds and membranes lessens the heat. Be sure to wear gloves, and don't touch your eyes when handling hot peppers.


Makes 3 1/2 cups

Recipe from

Southern Living


1 habanero chile pepper, seeded and minced*
1 medium cucumber, peeled and diced
4 large plum tomatoes, chopped
1 cup finely chopped fresh cilantro
2 tablespoons vinegar
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon salt
Garnish: whole jalapeño pepper
Tortilla chips


Stir together first 9 ingredients in a small bowl. Cover and chill at least 1 hour. Garnish, if desired. Serve with tortilla chips.

*1 jalapeño pepper, seeded and minced, can be substituted.

Kathryn Hollifield, Homewood, Alabama,

Southern Living

November 2004