July 9, 201412 yr Author The recipe I'm using calls for the following amount of peppers: 1 red, yellow, and orange bell pepper. 4 - 8 jalapeno peppers 4 - 8 habanero peppers 1 chipotle pepper 4 banana peppers
July 9, 201412 yr The recipe I'm using calls for the following amount of peppers: 1 red, yellow, and orange bell pepper. 4 - 8 jalapeno peppers 4 - 8 habanero peppers 1 chipotle pepper 4 banana peppers Sounds like some great hot salsa
July 9, 201412 yr Author Sounds like some great hot salsa Yes it does. I'm a little concerned about the heat level for the fiance, so I'm dialing the jalapeno and habaneros down to 4 apiece, but it should still have a decent kick. I'll let everyone know how it turns out. Plan to make it Saturday afternoon. Here's the full recipe and directions: 1 yellow sweet pepper diced 1 red sweet pepper diced 1 orange sweet pepper diced 4-8 habanero or scotch bonnet peppers 4-8 jalapeno peppers 1 chipotle pepper diced 4 banana peppers chopped fine 4 cups sweet onion 4 cups peeled diced tomatoes 1 1/2 cups white sugar 1/2 cup brown sugar 1/2 to 1 cup lime juice 2 tbsp. minced garlic 4 small cans tomato paste 4 cups vinegar 1 bunch cilantro salt Dice the sweet peppers, chipotle pepper and onion. Peel and dice fresh tomatoes. Chop the banana peppers very fine. Chop cilantro very fine. Puree the habanero and jalapeno peppers in 1/2 cup vinegar. Put peppers, onion, tomatoes, hot pepper puree, vinegar, lime juice, garlic, cilantro, tomato paste, and brown sugar in large cooking pot and bring to boil. Boil for 20 minutes and reduce heat to simmer. Add white sugar and salt. Simmer for 10 more minutes.
July 10, 201412 yr Real simple: From the garden dice 4-5 tomatoes, 2 white onions, 1 or 2 jalapeno peppers (Fresh ones will make it hotter than you think) and cilantro to taste (I use very little). Then salt to taste and add a splash of pineapple juice (instead of sugar). You can puree just a touch or leave it chunky. Best when you leave it sit overnight in the fridge. It heats up an extra notch on day two.
July 10, 201412 yr I have 170 salsa recipes. Anything from tomatoes to mangos. Mild to super hot. Some simple some complex. A good basic salsa - spicey but not over the top. 1 (16 oz.) can tomatoes or 6 peeled fresh tomatoes (if in season) 1/2 sm. onion, diced 2 jalapeno peppers, chopped 2 garlic cloves, minced 1 tsp. sugar 1 tsp. chili powder 1/2 tsp. salt (more or less) 1/2 tsp. black pepper 1 tbsp. cilantro 2 tbsp. apple cider vinegar Combine all ingredients in food processor or blender and mix for 10-15 seconds or until all ingredients are of desired consistency. I call this one Fire in the Hole. The multiple peppers give nice layers of flavor. 2lbs. Roma tomatoes 2-4 Jalapeno 1-2 Mild Banana peppers 1 Anaheim pepper 1 Habanero pepper (hot!) 1 small white onion 1 green onion 1 clove garlic 1 tbsp lemon/lime juice 1 tbsp white vinegar Dice tomatoes to desired size (this will increase or decrease the texture of salsa) Grate peppers (easier than chopping really fine) and mix into bowl. Cut up onions and and place them in bowl. When done put tomatoes into the bowl with everything else. Put chopped garlic in and then add the lemon juice. Stir. You can also chop everything except peppers, vinegar, and lemon juice in food processor and pour into the bowl. Then put the peppers in the food processor and chop them, and add them to the bowl along with the lemon juice and vinegar. The reason I do them seperately is to reduce the size of the peppers and leave the tomatoes chunky. This makes a bunch of darn good salsa. 12 medium tomatoes 1 large white onion 4 garlic cloves 5 medium jalapeno peppers 2 medium bell peppers 7 medium sweet banana peppers Juice from 2 lemons 1 tsp white pepper 2 tsp salt 2 tsp black pepper 1 -8 oz can of tomato sauce 2 tsp horseradish 1 tsp ground cumin 2 T sugar Process all ingredients & mix together in large pot. Heat for 12 - 15 minutes on medium heat. Will make approximately 3 large quarts. This is something that is just different and good. I actually like to put it on grilled fish or chicken also. 1 Mango 1 large tomato, seeded and chopped 1/3 cup chopped red onion 1/4 cup minced fresh cilantro 1 jalapeno pepper finely chopped (typically you would remove the seeds for this recipe) 2 tablespoons lime juice Peel the mango. Slice flesh from seed, and chop. Should be about 1-1/2 cups. Combine all ingredients in small bowl; refrigerate 2 hours
July 10, 201412 yr Author ^With the recipe I posted above, does 4 habanero and 4 jalapenos sound excessive? I'm worried it'll be too spicy for everyone but me. :lol2:
July 10, 201412 yr ^With the recipe I posted above, does 4 habanero and 4 jalapenos sound excessive? I'm worried it'll be too spicy for everyone but me. :lol2: 4 habanero is too many in my opinion. 4 jalapenos is ok. I would cut to 2 habanero, or 1 habanero and add an Aneheim pepper. Get a 16oz can of tomatoe sauce just in case. If it's too hot for everyone. Mix a Tbls of sugar in the tomatoe sauce, then toss it in the salsa bowl and remix. That will take some heat out.
Archived
This topic is now archived and is closed to further replies.