Email to Buny      

Salsa: Very Hot Salsa

Source of Recipe

althea


List of Ingredients

1 can no salt tomatoes (14. something oz), drained
3 jalapeno peppers- seeds and all, stems cut off �(1 if you like it mild)- OR just 1 habanero (which is extremely HOT)
1/2 green or red bell pepper, chopped by hand
1/2 vidalia onion, chopped by hand
3 cloves of garlic, minced �
pinch of oregano
1/4 cup chopped cilantro (optional)
1/2 tsp. crushed red pepper
1/4 tsp. cumin
1/2 tsp. Splenda
splash ( and I mean a LITTLE) garlic red wine vinegar
squirt of lime juice
1/2 tsp rice flour (optional- makes it thicker in the end)


Recipe

Combine drained tomatoes, jalapenos, vinegar, spices and garlic in food processor- whirl the heck out of it- unless you like it chunky. Toss veggies and tomato mixture from processor in small saucepan, simmer gently (like on REALLY low) �for 45 minutes.

Mix lime juice and rice flour together until pasty ( kind of like a roux, eh?) Remove salsa from heat, mix in rice flour/lime jiuce mixture. Place back on slow simmer five minutes or until thicker. Let cool, and refrigerate at least an hour.
I suppose you could quadruple this and can it, too.