4 cans Rotelle Tomatoes with chiles, juice and all
4 cups chopped pickled jalapenos
1 cup juice from the jalapenos jar or can
1 cup diced onions
1 tbsp lime juice
2 tsp chopped fresh cilantro
1 tsp salt
1 tsp black pepper
Optional (only for those with very strong constitutions): 1/4 cup chopped pequeno peppers, or habanero peppers, or any mix. (Heat Index: off the scale...). You can also add chopped peaches, mangos or pineapple. Cooked Black Beans, and or corn also work well in this recipe.
Put all ingredients in a blender, or food processor and chop fine. You can leave it chunky if you want and just place it all in a large sauce pan with a lid. Heat to simmering on medium heat, stirring frequently, and simmer covered for aprox 15 minutes. Allow to cool and place in sterile glass jars. Chill for 24 hours before using.
I was born and raised in Texas, so my hot sauce is a little rough on normal people. I like mine HOT!!!! That's why I listed the extra peppers as an option. The basic recipe will give about the heat of a medium store-bought salsa. And here is a tip: Most of the 'heat' in peppers is concentrated in the seeds, and veins. So if you cut the Jalapenos in half, and remove the seeds and veins, you will have all the jalapeno flavor, and not all of the 'heat'. It will make a much milder salsa.
Bon apetit.
Last edited on Sun Sep 20th, 2009 12:16 pm by Gigmaster
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