Salsa -Hot
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Ingredients:
- 9 c diced tomatoes I prefer roma
- 6 diced and chopped jalapenos with or with out seeds I usually use seeds from 1 pepper
- 6 chili peppers chopped and diced
- 6 habaneros chopped and diced
- 6 scotch bonnet chopped and diced
- 1 head of garlic chopped
- 1 398ml can tomato sauce
- 2 juice of squeezed limes
- 1 c cilantro leaves chopped
- 2 tbsp enough oil to saute onions
- 3 tbsp white vinegar
- 1 ½ tsp cumin
- 2 c white onion chopped
- 2 c celery-chopped
- 2 tsp salt to taste
Instructions:
Add peppers and garlic to blender.
Blend gently.
Use a big soup stock pot.
Sauté onions, celery, peppers and cilantro in oil.
Then add peppers and garlic from the blender.
Tomatoes including the tomato juice.
Cook on high until it boils, then reduce to medium heat and cook for another 15 minutes.
Then add lime juice, vinegar, tomato sauce, cumin and all other spices.
This is when you mix it all up grab your bag of tortilla chips and salt to taste.
If this recipe is too hot for you just add one to two cans of libby's diced tomatoes with garlic.
Thank you Trisha for the original recipe.
This is my version and Todd said "it's still not hot enough." :)
Blend gently.
Use a big soup stock pot.
Sauté onions, celery, peppers and cilantro in oil.
Then add peppers and garlic from the blender.
Tomatoes including the tomato juice.
Cook on high until it boils, then reduce to medium heat and cook for another 15 minutes.
Then add lime juice, vinegar, tomato sauce, cumin and all other spices.
This is when you mix it all up grab your bag of tortilla chips and salt to taste.
If this recipe is too hot for you just add one to two cans of libby's diced tomatoes with garlic.
Thank you Trisha for the original recipe.
This is my version and Todd said "it's still not hot enough." :)