In over a decade of salsa-making, this is the first blend that I feel like I have perfected. Keep in mind, I don't measure anything, so amounts are rather general, and a little dependant on the size of the chile.
40-50 serranos, 10-12 jalapenos (whole, but pop the stems off <duh>), 3-4 roma tomatoes...boil them until the peppers "gray" out, but just barely...don't let them all start splitting and peeling. Drain the water, rinse in a strainer with cool water, dump into a blender, and add some salt, onion powder, garlic powder, and a can of Rotel...blend until you get a uniform, but 'lumpy' texture. Let it cool off (uncovered) in the fridge for at least 4 hours...but it's best after 12 hours in the fridge, (and uncovered), so it can "out-gas" (irony) and lose the slight hint of bitterness. As an option, you can toss a few chilaca peppers in too...they don't add any heat, but they do add a bit more richness to the flavor.
This salsa recipe will change your life...it's up to you to decide if the change is positive or negative. The cravings this stuff bestows upon you are the sirens' song of the salsa world. However, don't make any plans the next day, unless the plan is parking the laptop in the bathroom, and reinforcing the toilet paper supply. If you want to tempt fate, add crushed red pepper, and if you work for NASA...and you're looking for a new rocket fuel source...add to that by halving a few habaneros, and soak them in lemon juice before starting the process...and then dump the soaked habi's into the blender (as long as the habi's have been soaking for at least 30 minutes). If you do go that route...do it on a Friday, so for the rest of the weekend you can walk around the house (because sitting will not be an option) with no pants on. Trust me...this will save time, and possibly your life. If you do wear pants, try cotton boxers, as they are flame retardant.
If you want the taste without the colon damage, seed some/half/all the peppers, depending on how hot you want it.
Furthermore, if you try the standard recipe, and dip a couple of chips, you'll think, "this is nice, but not very hot". However, this salsa speaks directly to your soul, (and indirectly <the next day> to your large intestine), and will require that you dump it on the entire plate of tacos you have sitting there in front of you. One taco, a little burn...two tacos, the thermostat kicks up a bit...three tacos, now you're in the zone...anything more, and you'll be searching ebay for plush Charmin bears, since their product will be your best friend tomorrow. I generally consume a pint per meal (when the proper meal is at hand) and could write a doctoral dissertation on "gastrointestinal immediacy".
Enjoy! And feedback is welcome, as well as your personal tweaks to the recipe (if you try it).
40-50 serranos, 10-12 jalapenos (whole, but pop the stems off <duh>), 3-4 roma tomatoes...boil them until the peppers "gray" out, but just barely...don't let them all start splitting and peeling. Drain the water, rinse in a strainer with cool water, dump into a blender, and add some salt, onion powder, garlic powder, and a can of Rotel...blend until you get a uniform, but 'lumpy' texture. Let it cool off (uncovered) in the fridge for at least 4 hours...but it's best after 12 hours in the fridge, (and uncovered), so it can "out-gas" (irony) and lose the slight hint of bitterness. As an option, you can toss a few chilaca peppers in too...they don't add any heat, but they do add a bit more richness to the flavor.
This salsa recipe will change your life...it's up to you to decide if the change is positive or negative. The cravings this stuff bestows upon you are the sirens' song of the salsa world. However, don't make any plans the next day, unless the plan is parking the laptop in the bathroom, and reinforcing the toilet paper supply. If you want to tempt fate, add crushed red pepper, and if you work for NASA...and you're looking for a new rocket fuel source...add to that by halving a few habaneros, and soak them in lemon juice before starting the process...and then dump the soaked habi's into the blender (as long as the habi's have been soaking for at least 30 minutes). If you do go that route...do it on a Friday, so for the rest of the weekend you can walk around the house (because sitting will not be an option) with no pants on. Trust me...this will save time, and possibly your life. If you do wear pants, try cotton boxers, as they are flame retardant.
If you want the taste without the colon damage, seed some/half/all the peppers, depending on how hot you want it.
Furthermore, if you try the standard recipe, and dip a couple of chips, you'll think, "this is nice, but not very hot". However, this salsa speaks directly to your soul, (and indirectly <the next day> to your large intestine), and will require that you dump it on the entire plate of tacos you have sitting there in front of you. One taco, a little burn...two tacos, the thermostat kicks up a bit...three tacos, now you're in the zone...anything more, and you'll be searching ebay for plush Charmin bears, since their product will be your best friend tomorrow. I generally consume a pint per meal (when the proper meal is at hand) and could write a doctoral dissertation on "gastrointestinal immediacy".
Enjoy! And feedback is welcome, as well as your personal tweaks to the recipe (if you try it).
