I had to use all the extra chiles I had left over from my videos so I just added them to my normal salsa recipe. Came out very nice and a lot more of a balanced flavor than when I just use Orange Habaneros. I thought it was gong to be hot enough to bring my office to tears but everybody was able to taste it and 3 or 4 finished it off in a matter of minutes. Next batch I am putting half of Buddy's red and yellow 7 pods. Thanks again Jacob and Sean for the great variety.
1 ½ Medium Onions (I like to use sweet onion and white)
1 Roma Tomato
1 Tomato
1 Clove of Garlic
1 cap vegetable oil
3 or 4 shakes of Pepper
Salt for everything as it goes into pot.
Everything below is de-seeded.
8 Jalapenos
8 Serranos
4 Chocolate Habaneros
4 White Peruvian Habaneros
1 Fatali
1 Bonda Ma Jacques
1 Naga Jalapeno Cross
I like to salt everything well as it goes into the pot. It is a pain to figure out how much to add after the fact. Cut up the onion in to big pieces and layer the bottom of the pan. Add Garlic clove. Add the de-seeded jalapenos and serranos. Add the tomato cut up into big slices. Add pepper and the oil then fill with water about an inch below the level of the top of the ingredients. Bring to a boil then add the rest of the hot chiles. Let the whole thing boil for about 10 – 20 minutes. Everything should be soft but not mushy. Less is better than too much but it really does not matter… it still tastes good if you boil it for 1 hour. I like to leave the delicate flavored hot chiles on top so they cook less than the onions and jalapenos on the bottom. Take off heat let cool for a little while then throw the stuff in a blender. (remember it is still boiling hot) Check salt level then eat with corn chips or use as a fresh salsa.
If you don’t like the color add more tomato to make it red or more jalapenos/serranos to make it green. If you like onion just put two onions, if you like garlic add a few extra cloves. It is really hard to screw it up to the point it does not taste good. I like mine with a minimum of stuff so you really get to taste the flavor of the chiles and not the garlic or onion or spices.
1 ½ Medium Onions (I like to use sweet onion and white)
1 Roma Tomato
1 Tomato
1 Clove of Garlic
1 cap vegetable oil
3 or 4 shakes of Pepper
Salt for everything as it goes into pot.
Everything below is de-seeded.
8 Jalapenos
8 Serranos
4 Chocolate Habaneros
4 White Peruvian Habaneros
1 Fatali
1 Bonda Ma Jacques
1 Naga Jalapeno Cross
I like to salt everything well as it goes into the pot. It is a pain to figure out how much to add after the fact. Cut up the onion in to big pieces and layer the bottom of the pan. Add Garlic clove. Add the de-seeded jalapenos and serranos. Add the tomato cut up into big slices. Add pepper and the oil then fill with water about an inch below the level of the top of the ingredients. Bring to a boil then add the rest of the hot chiles. Let the whole thing boil for about 10 – 20 minutes. Everything should be soft but not mushy. Less is better than too much but it really does not matter… it still tastes good if you boil it for 1 hour. I like to leave the delicate flavored hot chiles on top so they cook less than the onions and jalapenos on the bottom. Take off heat let cool for a little while then throw the stuff in a blender. (remember it is still boiling hot) Check salt level then eat with corn chips or use as a fresh salsa.
If you don’t like the color add more tomato to make it red or more jalapenos/serranos to make it green. If you like onion just put two onions, if you like garlic add a few extra cloves. It is really hard to screw it up to the point it does not taste good. I like mine with a minimum of stuff so you really get to taste the flavor of the chiles and not the garlic or onion or spices.
