Dantes Inferno Salsa Recipes

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SALSA DE EPPINETTE: A THREE-PEPPER INFERNO



Salsa de Eppinette: A Three-Pepper Inferno image

A fresh tasting, thick and chunky, habanero salsa that tangos on the tongue before igniting a nuclear fusion in your throat. This recipe is delectable as is, but can also be easily adjusted in both heat and flavor to suit personal tastes. Use additional peppers to taste if you dare!

Provided by Jeff Eppinette

Categories     Salsa

Time 35m

Yield 20

Number Of Ingredients 15

1 (14.5 ounce) can Mexican-style stewed tomatoes, drained
2 cloves garlic, minced
1 habanero pepper, seeded and minced
1 jalapeno pepper, seeded and minced
1 serrano pepper, finely chopped
½ medium onion, diced
1 small carrot
⅔ cup loosely packed cilantro leaves
1 (14.5 ounce) can diced tomatoes
1 large tomato, seeded and chopped
3 green onions, thinly sliced
2 tablespoons lime juice
2 teaspoons distilled white vinegar
1 ½ teaspoons salt
ground black pepper, to taste

Steps:

  • Place the stewed tomatoes, garlic, minced habanero pepper, minced jalapeno pepper, minced serrano pepper, and half of the diced onion into a food processor. Process until the mixture has been pureed.
  • Peel the carrot, then use the vegetable peeler to cut the carrot into thin shavings. Roughly chop the shaved carrot along with the cilantro leaves. Place the carrot, cilantro, diced canned tomatoes, chopped fresh tomato, green onions, lime juice, vinegar, salt, and black pepper into the food processor. Pulse until the salsa reaches your desired consistency.
  • For best results, pour into jars and let sit in refrigerator for 2 to 3 days, but feel free to indulge immediately.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 257.4 mg, Sugar 1.9 g

SALSA DE EPPINETTE: A THREE-PEPPER INFERNO



Salsa de Eppinette: A Three-Pepper Inferno image

A fresh tasting, thick and chunky, habanero salsa that tangos on the tongue before igniting a nuclear fusion in your throat. This recipe is delectable as is, but can also be easily adjusted in both heat and flavor to suit personal tastes. Use additional peppers to taste if you dare!

Provided by Jeff Eppinette

Categories     Salsa

Time 35m

Yield 20

Number Of Ingredients 15

1 (14.5 ounce) can Mexican-style stewed tomatoes, drained
2 cloves garlic, minced
1 habanero pepper, seeded and minced
1 jalapeno pepper, seeded and minced
1 serrano pepper, finely chopped
½ medium onion, diced
1 small carrot
⅔ cup loosely packed cilantro leaves
1 (14.5 ounce) can diced tomatoes
1 large tomato, seeded and chopped
3 green onions, thinly sliced
2 tablespoons lime juice
2 teaspoons distilled white vinegar
1 ½ teaspoons salt
ground black pepper, to taste

Steps:

  • Place the stewed tomatoes, garlic, minced habanero pepper, minced jalapeno pepper, minced serrano pepper, and half of the diced onion into a food processor. Process until the mixture has been pureed.
  • Peel the carrot, then use the vegetable peeler to cut the carrot into thin shavings. Roughly chop the shaved carrot along with the cilantro leaves. Place the carrot, cilantro, diced canned tomatoes, chopped fresh tomato, green onions, lime juice, vinegar, salt, and black pepper into the food processor. Pulse until the salsa reaches your desired consistency.
  • For best results, pour into jars and let sit in refrigerator for 2 to 3 days, but feel free to indulge immediately.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 257.4 mg, Sugar 1.9 g

SALSA DE EPPINETTE: A THREE-PEPPER INFERNO



Salsa de Eppinette: A Three-Pepper Inferno image

A fresh tasting, thick and chunky, habanero salsa that tangos on the tongue before igniting a nuclear fusion in your throat. This recipe is delectable as is, but can also be easily adjusted in both heat and flavor to suit personal tastes. Use additional peppers to taste if you dare!

Provided by Jeff Eppinette

Categories     Salsa

Time 35m

Yield 20

Number Of Ingredients 15

1 (14.5 ounce) can Mexican-style stewed tomatoes, drained
2 cloves garlic, minced
1 habanero pepper, seeded and minced
1 jalapeno pepper, seeded and minced
1 serrano pepper, finely chopped
½ medium onion, diced
1 small carrot
⅔ cup loosely packed cilantro leaves
1 (14.5 ounce) can diced tomatoes
1 large tomato, seeded and chopped
3 green onions, thinly sliced
2 tablespoons lime juice
2 teaspoons distilled white vinegar
1 ½ teaspoons salt
ground black pepper, to taste

Steps:

  • Place the stewed tomatoes, garlic, minced habanero pepper, minced jalapeno pepper, minced serrano pepper, and half of the diced onion into a food processor. Process until the mixture has been pureed.
  • Peel the carrot, then use the vegetable peeler to cut the carrot into thin shavings. Roughly chop the shaved carrot along with the cilantro leaves. Place the carrot, cilantro, diced canned tomatoes, chopped fresh tomato, green onions, lime juice, vinegar, salt, and black pepper into the food processor. Pulse until the salsa reaches your desired consistency.
  • For best results, pour into jars and let sit in refrigerator for 2 to 3 days, but feel free to indulge immediately.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 257.4 mg, Sugar 1.9 g

D'S FAMOUS SALSA



D's Famous Salsa image

This is a Texas recipe I've developed and refined over many years. It's very fast, easy, and I usually have everything on hand. I often give it as gifts to my family back East.

Provided by Denise Smith

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 10m

Yield 16

Number Of Ingredients 7

2 (14.5 ounce) cans stewed tomatoes
½ onion, finely diced
1 teaspoon minced garlic
½ lime, juiced
1 teaspoon salt
¼ cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Steps:

  • Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 282.9 mg, Sugar 2 g

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