If you have Summer Corn Bread left over from breakfast, cover it with this spicy, pungent salsa for a hearty south-of-the-border midday meal, and pair it with Chicken Chowder and Heavenly Tonic.

Be sure to buy chilies already seeded, as there is a risk of burning eyes and hands when seeding them yourself.

3 jalapeno chilies, seeded
3 serrano chilies, seeded
1 habanero chilies, seeded
5 large shallots, peeled
8 tomatillos, cut in half
3 medium tomatoes, chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Salt and black pepper to taste

Run all vegetables through your juicer, then stir in pepper, salt, cayenne pepper and garlic powder.

Makes 4 cups salsa.

 

 

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