Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Killer Salsa

Recipe from: master of creations
Servings: about 42 ounces

4 cayenne chiles
3 habanero chiles
4 ounce can green chiles
1 medium green bell pepper
1 medium onion
⅓ cup fresh cilantro, cut up
3 tablespoons lime juice
2 tablespoons apple cider vinegar
¼ teaspoon salt
¼ teaspoon black pepper
2 1 pound cans diced tomatoes

Open one can of the tomatoes drain juice only into a blender. Set tomatoes to side for later. Trim stems and ends of peppers. Put cayenne and habanero chiles in blender with the tomato juice. Blend on high for 3 minutes and set aside. Dice onions, green peppers and green chiles place in medium bowl. Either break up cilantro or cut up—but not to fine—and place in bowl. Add lime juice, apple cider, salt, and pepper and mix all ingredients well. Add blended juice with the peppers to bowl and mix well. Add can of tomatoes set aside earlier to blender and blend on low till tomatoes are pasty. Open other can of tomatoes add to bowl juice and and all mix well. Add tomatoes from blender to bowl stir very well till blended. Place in a tupperware bowl or air tight container. Let sit overnight. Mix well before serving.


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