Caution Extremely Hot Salsa Recipes

BEST "NOT TOO HOT" SALSA

Steps:

• Using a blender pour entire contents of the can of whole tomatoes, liquid and all into blender.
• Add finely chopped green onion, the red pepper and salt.
• Pulse a few times in blender until the consistency of salsa.
• You may want to taste and adjust everything but tomatoes to taste, if you like it hotter, etc.
• It tastes better if chilled overnight as all the tastes combine together.

TAY'S HOT AND SPICY SALSA

Steps:

• Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
• Mix ingredients together and store in an airtight container for up to 6 months.

CAUTION: EXTREMELY HOT! SALSA

Steps:

• Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
• Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
• Add seasonings, vinegar, olive oil and water and mix well.
• Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
• Stores well in the refrigerator for a couple of days.
• Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!