I've been making my own salsa for some time. My friends who've tasted it are absolutely hooked, and usually it's requested that I bring some along when invited to dinners and parties. It's a bit on the H-O-T side.......in fact, I've nicknamed this particular version of my salsa 'OUCH' ( I also have a milder version that I call 'Wimp'). Although I really shouldn't give the secret away, I'm feeling generous today and decided to post the recipe for those brave souls out there yearning to breathe fire.
Injun's OUCH! Salsa
9 Habanero Peppers (also known as 'Scotch Bonnets'), stems removed
4 Large Jalapeno Peppers, stems removed
1 Medium White Onion
1/2 C. Cilantro Leaves
5 Medium Tomatoes
4 Cloves of Garlic
1/2 C. Tomato Sauce
2 Tsp. salt
2 Tablespoons Lemon Juice (you can also use Lime Juice, if preferred)
(Do not remove seeds from peppers!!! The heat lives in the seeds and the membranes they're attached to.)
Combine all ingredients into a food processor and pulse until finely chopped, but not until liquified (we don't want SOUP).
If you don't have a food processor, go slam your hand in a car door...........OR, use a blender on 'pulse' setting...........OR, painstakingly chop everything into teeny, tiny bits and blend together into a container w/lid.
Refrigerate any leftovers. This will keep in the fridge for quite some time, because it's so freakin' hot that germs and bacteria and mold are scared To DEATH of it.
