In Utah where I lived before relocating last month, there was this fantastic Mexican restaurant, locally owned and operated, and surprisingly my favorite thing to order there was pasta. Sounds strange for a Mexican restaurant whose enchiladas and chimis are
I found this recipe in Better Homes and Gardens magazine. It won in their prize tested recipe section. I make this all the time and people always ask for the recipe. I always improvise with this. Sometimes I add mangoes, cucumbers and/or romaine hearts. This is easy and tastes like you are a chef.
For maximum heat, leave the seeds and membranes in the pepper; habanero will be much hotter than serrano. Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper's heat from penetrating your skin.
