Brocanero Salsa

El Brocanero has received much praise. It is my finest recipe.

Ingredients:

• 12 oz broccoli (conveniently, the exact amount in a bag of Broccoli Wokly)
• 8 heaping teaspoons of chopped or minced garlic
• 4 habanero peppers
• 4 tablespoons of black pepper
• 4 tablespoons of sea salt
• 4 tablespoons of cumin
• 3 roma tomatoes
• 2 large sweet yellow onions
• extra virgin olive oil

Directions:

Chop up the broccoli, tomatoes, and onions. Boil them until the onions are soft, then drain the water and set the veggies aside.

In a smaller pot, boil the habaneros and mix in the salt, pepper, garlic, and cumin. Use as little water as you can get away with; you don't want to scorch it, but neither do you want soupy salsa - and you don't want to have to drain off any delicious spices. You shouldn't have to boil this mix more than ten minutes or so. I usually chop the habaneros in half for this step.

Mix the whole mess together in the blender and blend. You should now have a chunky mixture.

Finally, mix in however much olive oil you like. I use a big spoonful - as in, the bigass spoon I use to mix the stuff. I have no idea how much that is.

You can use less habaneros and black pepper if you're a gringo or a wussy. If you like it hot, use more. If you're a Yankee, replace them with sugar or something. Wussy.