10 mini roma tomatoes, 3 tomatillos, one half whit onion, 4 jalapenos, 4 varying shades of red/green serranos, and 3 habaneros broiled at 500 for 10 minutes. Added to the blender with 7 or so raw garlic cloves, salt, pepper, and a decent handful of cilantro.
It came out way spicer than I expected. I was sweating. But still really great.
Any suggestions?
by CityUpset7854
9 Comments
less habaneros/serranos lol
Black pepper will get you every time.
Core your tomatoes
I’ve noticed habaneros can vary pretty wildly in their spiciness. Chain store habaneros aren’t nearly as spicy as those I’ve bought from a local market. Cook a few habaneros with your other ingredients like you did here, quarter them, and then blend them in by pulsing one quarter at a time. The serrano seeds also have an impact on the spiciness, deseed them before broiling. Looks delicious btw 🙂
Yeah and once you grill, smoke or heat all the oils get stronger … start with one and work your way up. I’ve done this and could only eat 8 chops with salsa before tapping out and regretting it the next two days..
Your end product looks beautiful. I like a little vinegar so I’d add in a small can of pickled jalapenos also. The habanero peppers are going to ramp it up quick in the spice dept.
The balls
“Yes,officer I’d like to report a crime,someone made my salsa too hot by adding habanero chlles”
It would probably be plenty hot without the habaneros at all