If you like spicy salsa this one is for you! It’s certainly not for lightweights. The mixture of the jalapeno peppers, the diced green Chile peppers, and the habanero peppers will definitely make your mouth burn with pleasure.
3 Fresh Jalapeno Peppers
2 Onions (finely chopped)
2 Tablespoons Garlic (minced)
1 Tablespoon Sugar
2 Teaspoons Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Can Dice Green Chile Pepper (7 ounces)
1/2 Cup Fresh Cilantro
2 limes (juiced)
7 Cans Canned Tomatoes (15 ounces)
1 Habanero Pepper (seeded)
1. Roast the jalapenos over a grill they are completely charred.
2. Seal them in a plastic bag or a bowl covered with plastic wrap so that they can still steam and the skins loosen up.
3. When they are cool you can take the skins off and get rid of the seeds.
4. Put the jalapenos, garlic, pepper, onions, sugar, and salt into a food processor.
5. Pulse to chop it then pour it into a large bowl.
6. Mix it with the can of green chilies, cilantro, and lime juice.
7. Pulse the tomatoes in batches to desired texture.
8. Add it to the green chilies.
9. Put one cup of chopped tomatoes in the blender along with the habanero pepper and puree it well.
10. Strain the puree to remove any large pieces of habanero.
11. Add it to the tomatoes.
12. Mix it well and cover it.
13. Chill it in the refrigerator for at least one hour to allow the flavors to blend.
Cooking Tip
Leave the Pepper Seeds In
Depending on how hot you like your salsa if you like it with a huge kick you can leave the seeds in the pepper. That will really spice up your salsa.
Cooking Tip
Beefsteak Tomato
For some extra freshness if you want you can change one of the cans of tomatoes out for 1 beefsteak tomato. It’s a great fresh addition and it adds a nice crunchy fresh texture.
