Well, by now, everyone on DC has seen my Raging Bull Salsa recipe. Due toits intense heat level, very few want to get within fifty miles of the stuff.
For true pepper heads that just can't get enough heat, and I know a few, this salsa is great.
With the same flavor profile, my Frisky Cald is more for people who enjoy a hot salsa, but one for regular people. So, here it is, in all of it's high energy, hop around the pasture, glory.
For Small Batch:
1 15 oz can chopped tomato, with can liquor
1/3 onion, diced
1 medium small rib celery, sliced, with leaves
½ tsp. Black pepper
¼ Anehiem pepper, chopped
¼ Red Bell Pepper, chopped
2 tbs. Fresh chopped cilantro
½ tsp Tabasco Pepper Sauce
1/8 tsp. crushed red pepper
2 tsp. hot chili powder
1 tbs. Sriracha Sauce
2 dried Japone, ro your favorite dried pepper, crushed
1 tbs. freshly minced Cilantro
1 clove fresh garlic, minced
¼ tsp. Kosher Salt
1 tbs. Cooking oil
Heatoil in a heavy sauce pan. Add all ingredients except tomatoes. Sweat top bring out the flavors. Simmer for 45 minutes, or until veggies are soft. Put into suitable containers and chill.
Eat as a salsa dip, or used as a condiment on top of hot dogs, or betrer yet, on burgers. Use to flavor Spanish Rice, refried beans, chili, shredded pork or beef, or with wet burritos (enchiladas), tacos, , or tamales. Later, I will put out the recipe for my mild slasa, called of course, Contented Cow.
Seeeeya; Chief Longwind of the North