I normally don’t add fresh habaneros but I wanted to provide an extra kick this time. Hopefully my neighbors can handle it 😂
by catsplants420
2 Comments
catsplants420
Salsa – 2 cans of rotel hot (habanero) 1 can of fire roasted tomatoes 1.5 cans of hot diced green chilis 3 bundles of cilantro depending on size. 3/4- or full yellow onion (too much onion can make it bitter) 3-5 garlic cloves (you don’t want to add too many or the salsa can get bitter you can always add extra garlic powder) 2-4 jalapeños depending on the season. Typically in summer I do 2 jalapeños because they’re usually spicier, I added two habaneros. 1/2 of a lime 3-5 small spoons full of chipotle in adobe sauce (I prefer the jars over the canned because it’s less wasteful) Salt, pepper, cumin, garlic powder – I don’t typically measure these and I start light and add more as I go. Cut the onion into smaller chunks Quarter your jalapeños keep the seeds (if you want, I do) Add your garlic and then pulse until they’re blended together well but don’t make it too small before adding the other ingredients. Add your cilantro – I usually chop this up because the food processor struggles with the stems. Pulse and use a spatula as needed to move things around. Drain your cans of tomatoes then add them along with your undrained green chilis, add your seasoning, lime juice and chipotle peppers. Pulse until well combined – I will taste the salsa at this point and add seasoning/ cilantro/lime juice if needed.
smotrs
Good looking salsa. You ever use fresh instead of canned? If so, how’s it compare?
2 Comments
Salsa – 2 cans of rotel hot (habanero) 1 can of fire roasted tomatoes 1.5 cans of hot diced green chilis 3 bundles of cilantro depending on size. 3/4- or full yellow onion (too much onion can make it bitter) 3-5 garlic cloves (you don’t want to add too many or the salsa can get bitter you can always add extra garlic powder) 2-4 jalapeños depending on the season. Typically in summer I do 2 jalapeños because they’re usually spicier, I added two habaneros. 1/2 of a lime 3-5 small spoons full of chipotle in adobe sauce (I prefer the jars over the canned because it’s less wasteful) Salt, pepper, cumin, garlic powder – I don’t typically measure these and I start light and add more as I go.
Cut the onion into smaller chunks
Quarter your jalapeños keep the seeds (if you want, I do)
Add your garlic and then pulse until they’re blended together well but don’t make it too small before adding the other ingredients. Add your cilantro – I usually chop this up because the food processor struggles with the stems. Pulse and use a spatula as needed to move things around. Drain your cans of tomatoes then add them along with your undrained green chilis, add your seasoning, lime juice and chipotle peppers. Pulse until well combined – I will taste the salsa at this point and add seasoning/ cilantro/lime juice if needed.
Good looking salsa. You ever use fresh instead of canned? If so, how’s it compare?