Two Million Bottles of Wine and Some Chilies

Going into a supermarket in California can be an awesome experience. Of course, here they can sell any alcohol under the sun anywhere. And they do. Want a bottle of red wine for $2? Get some Two-Buck Chuck.
As you can see from the photo, this aisle of delight probably stocks more wine than your SAQ, and on the other side is every brand of hooch ever known to corrupt God and mammon.
And the selection of vegetables in a typical supermarket rivals all of Jean-Talon and Atwater Markets combined. Just gaze in slavering lust at the selection of chilies. I carted off 30 of those nuclear habañeros and made a killer salsa (recipe below.)

Chez Louis, eat your heart out.

Habañero Salsa

20-25 Habañero chilies (or Scotch Bonnets)
1 tomato
1 red onion
2 cloves garlic
1/4 cup chopped fresh cilantro
1 T balsamic vinegar
3 T olive oil
1 tsp. salt
Cracked pepper to taste

Chop chiles into small dice. If you want it a bit less hot, discard the seeds, but it will still be fairly piquant. Be very careful to wash your hands thoroughly after chopping the chiles. Chop tomato and onion into small dice. Mince garlic. Chop cilantro. Mix all together. Let flavors mix in refrigerator for an hour or so. Enjoy.