Friday, September 30, 2005

Hot Habanero Salsa

1 yellow sweet pepper diced
1 red sweet pepper diced
1 orange sweet pepper diced
4-8 habanero or scotch bonnet peppers
4-8 jalapeno peppers
1 chipotle pepper diced
4 banana peppers chopped fine
4 cups sweet onion
4 cups peeled diced tomatoes
1 1/2 cups white sugar
1/2 cup brown sugar
1/2 to 1 cup lime juice
2 tbsp. minced garlic
4 small cans tomato paste
4 cups vinegar
1 bunch cilantro
salt

Dice the sweet peppers, chipotle pepper and onion. Peel and dice fresh tomatoes. Chop the banana peppers very fine. Chop cilantro very fine. Puree the habanero and jalapeno peppers in 1/2 cup vinegar.
Put peppers, onion, tomatoes, hot pepper puree, vinegar, lime juice, garlic, cilantro, tomato paste, and brown sugar in large cooking pot and bring to boil. Boil for 20 minutes and reduce heat to simmer. Add white sugar and salt. Simmer for 10 more minutes.

Note: Depending on how sweet you like your salsa, you may want to reduce the sugar in this recipe. Taste as you go along and adjust accordingly

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