Caution Extremely Hot Salsa Recipes

KILLER SALSA

Steps:

• open 1 can of the tomatoes drain juice only into a blender. set tomatoes to side for later.
• trim stems and ends of peppers . put peppers in blender with the tomatoe juice. blend on high for 3 minute set a side.
• dice onions and green peppers and green chiles place in med size bowl.
• either break up cilantro or cut up but not to fine. mince garlic and mix in with other ingredients in bowl.
• add lime juice,apple cider,salt, and pepper mix all ingredients well.
• add blended juice with the peppers to bowl mix well.
• add can of tomatoes set aside earlier to blender .blend on low till tomatoes are pasty.
• open other can of tomatoes add to bowl juice and all mix well.
• add tomatoes from blender to bowl stir very well till blended.
• place in a tupperware bowl or air tight container. LET SIT OVER NITE.
• mix well before serving -- enjoy -- .

KATIE'S HOT SALSA

Steps:

• Seed and dice tomatoes in a large bowl.
• Add onion, jalapenos, and garlic.
• Finely chop cilantro and add.
• Toss the mixture and squeeze the lime over it.
• Season with salt and pepper to taste (tasting is a must!).
• Mix once more and chill overnight for best results.

VERY HOT SALSA

Steps:

• Grind all the tomatoes,peppers,chili, onion, garlic through a meat grinder.
• Do not take out the seeds. add salt and vinegar. Cook outside (on a grill or the like) in a thick bottom stainless pot for as long as it take to reduce by half. about 2 hours. After the consistency is what you would like, add other spices. Continue to cook 10 minutes. At this point I run it inside and can it in half pints and save it for the winter.
• You should be wearing long sleeves and gloves every time you go near this salsa, and when you wash the dishes in cold water.
• Do not cook inside!

MY HOMEMADE (HOT) SALSA

Steps:

• In a large pot mix together all of the ingredients and bring to a boil.
• Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
• Remove from heat and let cool in pan.
• Pour into non-metal container with a lid and chill completely before serving.
• Keeps about 2 weeks in the refridgerator.