Hot Salsa
Ingredients:
3 medium, ripe, red tomatoes, coarse dice, or 15 oz. can diced tomatoes.
1 medium, yellow onion, large dice
1 tomatillo, peeled and diced
2 jalapenos, coarse dice
2 Anaheim peppers, diced
2 habenero peppers, chopped (scotch bonnet peppers)
1/4 tsp. cayenne pepper
1 green bell pepper, diced
1 orange bell pepper, diced
3 smoked, dried, bhuk jalokia peppers, minced, with seeds
1 tsp. cilantro
2 cloves garlic
1/4 tsp. salt
Add all the peppers, onion, and garlic to a sauce pot with 2 tbs. cooking oil. Saute over medium heat until they just start to soften. Add the tomato and salt. Simmer for ten minutes. Place in lidded glass jar and refrigerate. Let sit for a week to let the flavors blend.
This is a full bodied, balanced, multi level hot sauce that will give you layers of heat, some starting instantly, with others building as you eat more of the sauce. Because of the many different peppers used, some will affect your lip and gums, while others will tickle the top and sides of your tongue. Still more heat will develop in the back of your throat.
Caution, even if you like you sauce really hot, like I do, don't sneeze or cough while eating this sauce. Your mouth and and esophagus may handle this sauce admirable well. but I guarantee, if it goes up your now, or down your trachea, you will be in distress. I know this from experience. Oh, and wear gloves while making it. If you touch various, sensitive parts of your body after handling these peppers, you will be in distress. I learned this the hard way as well. And trust me, pain is not the teacher you want.
Seeeeeya; Chief Longwind of the North
