Hey all, I've been making this salsa the same way for years. Felt like I dialed it in, with the goal of finding the balance of spicy and addiction. I want someone to eat this and not be able to stop, hoping the next bite will put out the burn only to be trapped in a never ending pleasure/pain cycle. Curious, by looking at the recipe (in the comments), what are some things you think could improve it?
by russahh
2 Comments
1 Red onion (in wedges)
.5 Red onion (chopped)
2 jalapenos (roasted & peeled, remove seeds from one)
2 whole habaneros
3 seedless habaneros
1 bunch Cilantro (stems cut off)
Juice of 2 limes
8 Roma tomatoes (into wedges)
3 tbsp rice vinegar
2 tbsp salt
3 cloves of garlic
Makes 64 oz.
Add all ingredients except for 3 tomatoes and chopped onion to a blender, blend on low for 30 seconds, then on high for 15 seconds. Add remaining tomatoes to blender, blend on high 10 seconds.
Pour into a half gallon container, stir in chopped red onions.
Try adding some cumin