Eny good salsa recipe's something hot thank's?!
3 Roma tomatoes
3 jalapeno peppers
2 serrano peppers
1/2 cup unpacked cilantro
1/2 lime, juiced
2 teaspoons white vinegar
1 large clove garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved
Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
Pour salsa into a bowl and serve with tortilla chips.
Yield: about 2 cups
Answers: Firehouse Salsa
3 Roma tomatoes
3 jalapeno peppers
2 serrano peppers
1/2 cup unpacked cilantro
1/2 lime, juiced
2 teaspoons white vinegar
1 large clove garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved
Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
Pour salsa into a bowl and serve with tortilla chips.
Yield: about 2 cups
Boil 1 pound of fresh jalapenos with 1/2 bulb (not clove) of fresh garlic - stand back ;) When they're soft, process until smooth & add salt to taste. Pure, HOT, fresh salsa!
TOMATO SALSA (HOT!)
1 qt. tomatoes
1 can diced tomatoes and green chilies
1 clove garlic
1/4 c. parsley, chopped
1 lg. chopped green pepper
2 med. chopped banana peppers
1 c. chopped celery
1/2 jar of sliced jalapenos
Put all ingredients in a 4 quart pressure pan, EXCEPT the jalapenos. Cook at 15 pounds pressure for 5 minutes. Let pressure go down naturally. Open and stir in 1/2 jar of jalapenos and 1/4 cup of the juice. (Save the rest of the jar for another time). Store in refrigerator.
OR
EXTRA HOT SALSA
1 lg. can crushed tomatoes
1 bunch green onions (chop tops too)
1 med. green pepper, diced
1 tbsp. vinegar (wine)
1 sm. can Ortega green chiles, diced
1 tbsp. chili powder
1 tbsp. oregano
1 tbsp. cumin seed
1 tbsp. cayenne pepper
1 lg. onion, chopped
6 or 7 cloves garlic, cut sm.
1 sm. can tomato sauce
1 tbsp. vegetable oil
5 or 6 jalapeno peppers
Mix together. Keep in glass containers and keep in refrigerator. Keeps only 2 weeks
JM