Quote:
Originally Posted by trularin
So this is a HOT salsa for dipping and not one for loading up in a scoop type chip.
Are you going to share your formula or will it remain unknown?
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I didn't exactly measure everything, I never do, but here is what I did:
I used 9 medium sized tomatoes, 3-4 cloves of garlic, 4 jalapenos, 7 habaneros, 1/2 of a medium onion, 1/2 red bell pepper, 1/2 bunch of fresh cilantro (stems and leaves), 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon cumin, 1 tablespoon cayenne pepper, 1/4 cup vinegar, 1/4 cup minced oregano, 1/4 cup lime juice.
All of the ingredients were pureed in a food processor to get the texture right. There should be no large chunks of anything left over, the peppers are completely liquefied. I did not remove any seeds or membranes from the peppers.
I brought the mixture to a boil and then simmered for 1 1/2 hours. stirring every 20 min or so. I then put it into canning jars and after they cooled and sealed, I placed them in the fridge. I have been working on this recipe for about 4 years now and I think I am ready to commit it to paper. I am tempted to enter it into a contest, but I need to work on a mild variety as well I think.