This easy and fresh way to make your own salsa is so great for any party or get together. Beware this
will pack a fiery punch and isn’t for those with a sensitive palate. When dicing the peppers don’t forget to wear gloves and seed the peppers so the salsa doesn’t get too hot. I made the mistake of making this recipe bare handed last year and ended up with swollen hands and face-DON’T TOUCH YOUR FACE!!! You think that would be a common sense disclaimer but I tend to make this salsa in the height of allergy season and I don’t even think twice about itching my face after handling all these peppers. I delegated pepper duty to my boyfriend this year to avoid any mishaps on my part. However, this recipe is worth the work its so packed with an earthy fresh flavor it will make it difficult to go back to store bought salsa.
- 7 Whole Tomatoes
- 3 Cloves Garlic
- 1 Red Bell Pepper
- 2 Jalapenos (diced)
- 1 Hungarian Pepper (diced)
- 1 Anaheim Pepper (diced)
- 1 Hot Portugal Pepper (diced)
- 1 Habanero Pepper (diced)
- 2 Poblano Chili Peppers (diced)
- 1 Yellow Onion (diced)
- 1 t. Salt
- 3 t. Cumin
- 4 t. Cayenne Pepper
- 2 t. Paprika
- 3 t. Sugar (or 3 t. Honey)
- 3 t. Lime Juice
- 2 t. Chopped Cilantro
- Place all ingredients in a food processor and pulse until smooth
- Place Salsa in a large pot and bring to a boil.
- Reduce heat and simmer for 15 min.
- Jar and freeze for future use.
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