I make mine like this:
5-10 tomatoes (5 if they're large, 10 if not...no preference on what type)
4-6 habaneros
8-10 jalapenos
6 cloves garlic
1/2 large onion
cilantro
Kosher salt (to taste)
Blanch the tomatoes to remove the skin, cut into quarters & toss into blender along with garlic cloves, peppers, cilantro & onion. Blend until consistency is like Nigel's photo above. Dump into bowl & add salt to taste. Refrigerate. Eat on anything & everything you can think of...chips, tortillas, Hebrew National dogs (yep, I said Hebrew National dogs - works good for Oscar Mayers & Ball Parks too, but only "beef" varieties, since "meat" dogs taste like $h1t), beans, rice, beans & rice, etc.,. Batch lasts about a week (or less if I'm really craving it, which is normally the case). For the record, although I love vinegar, I just don't care for my peppers or salsa to contain any vinegar...I think it ruins the flavor.
I bring a small container (maybe 1/4 cup) to work every morning to dip my tortilla into & then drink whatever's leftover...yes, I said "drink"...it hurts sooooooo good!
I just harvested most of my jalapenos last night (about 4-5 dozen), In about a week I should be harvesting my habaneros (probably 10 dozen or more). Ghost peppers (1 plant - about a dozen peppers) are probably 2-3 weeks away from harvesting. Tabasco peppers should be turning red shortly. Cayenne peppers are about 1/3 harvested. Not sure what variety Brazilian hot pepper I have, but they're probably 2-4 weeks from harvest. Thai hots are 4-6 weeks from harvesting. And last but not least - my lone Trinidad Scorpion plant has finally shown its peppers (about 1/2 dozen) - they're about peppercorn size right now, but I hope to get them harvested before the weather changes. This is my first foray into the super-hots...can't wait to get there!
