11-13-2005, 09:53 AM
Join Date: Sep 2002
Originally Posted by yalcster
REAL Mexican Salsa (be prepared to be scorched!)
makes about 6-8 cups
8 Roma Tomatoes
6 Habanero Peppers
4 Serano Peppers
2 large Jalapeno Peppers
6 cloves garlic
1/4 of large onion
slice tomatoes in quarters and chop in food processor
(use the pulse and chop to desired chunkiness)
pour chopped tomatoes in a serving bowl
cut all peppers in half and pull out ribs and seeds
dice all peppers
heat a skillet (without oil) til white hot
stir fry all diced peppers (be aware Habaneros give off gas that will take your breath away so use the overhead hood fan)
while stir frying peppers, occassionaly lift skillet to the fan to help ventilate the gas (trust me, you need to do this)
when diced peppers begin to sweat, remove from heat and set aside in a bowl for cooling
next, stir fry onion and garlic til onion begins to become transparent
remove from heat and pour into chopped tomatos
pour cooled cooked diced peppers into chopped tomatos
next, chop cilantro (as much as you like) and pour into mixture
stir salsa mixture til everything is mixed evenly
salt to taste
Lastly, let the salsa sit for a while before eating, all the ingrediants need a little time to blend together for the full flavor to take affect.
Warning: this is not for the faint of heart!!!
by the way Meck, this is TxBroncFan in the Broncos chat room.
Oh hey Tx. Welcome to the Mane! Sounds like a great recipe!