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Categories:
peppers cilantro garlic white onions tomatoes jalapenos salt oregano lime juice chicken broth olive oil sugar ground cumin favorite Red rotell tomatoes green chilies cilantro chives garlic Scorpion baking soda
Viewed: 41 - Published at: 3 years agoIngredients
- 15 large Habenero Peppers [stems removed - seeds left in]
- 1 large Bunch Fresh Cilantro [use both leaves and stems]
- 3/4 cup Fine Minced Garlic [+ 1 extra tablespoon]
- 2 large White Onions
- 2 large Tomatoes
- 1 cup Jalapenos
- 1/2 tbsp Salt & Black Pepper
- 1 tsp Mexican Oregano [crushed]
- 1 tsp Lime Juice
- 1/2 cup Chicken Broth
- 1/4 cup Olive Oil
- 3 tbsp Granulated Sugar
- 1/2 tsp Ground Cumin
- 1 cup Of Your Favorite Red Or Green Salsa [it'll help to preserve your salsa for much longer]
- 1 can 10 oz ROTELL With Green Chilies
- 1 can 16 oz Crushed Tomatoes
- 1 can 4 oz Green Chilies
- 2 tbsp Dried Cilantro [to be added last during steeping]
- 1 tbsp Dried Chives [to be added last during steeping]
- 1 tbsp Fine Minced Garlic [to be added last during steeping]
- 1/2 tsp Scorpion Chilie Powder [to be added last during steeping]
- 3 tsp Baking Soda [add 1 teaspoon at a time at finish to reduce acidity]
Method
- Throw everything in your blender and then place it in a stove pot and simmer in a large pot for about 15 minutes.
- After 15 minutes of simmering while still simmering - add baking soda 1 teaspoon at a time, stir and taste test.
- Your salsa will foam up but no worries - she'll settle right back down.
- It'll take away most of acidity caused by the tomatoes and chilies.
- Turn off heat.
- Lastly, add your 1 tablespoon fresh minced garlic, 2 tablespoons dried Cilantro, 1/2 teaspoon Scorpion Powder and 1 tablespoon dried chives.
- Mix and let that steep for 5 minutes.
- Jar salsa up while is still hot then, refrigerate.
- Once chilled, serve with sour cream, guacamole and tortilla chips.
- Attached is a great recipe for guacamole.
