This is an excellent and simple homemade salsa, but I have to issue this precautionary WARNING: This sauce is, by it’s very nature, engineered to be HOT! Definitely not a salsa for wimps, and hot enough to bring tears to the eyes of even a tall Texan! Not only is it hot, but as it is stored over time, and the flavors meld and set in, it will get even hotter. Of course, you can tone it down somewhat by removing the seeds and inner membranes of the peppers, or simply use fewer peppers.
Prep Time: about 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: About 1 quart
5 – red Fresno peppers, roughly chopped (often found in grocery stores as “red chilies” – they look just like jalapenos, only red)
5 – jalapeno peppers, roughly chopped
1- habanero pepper, roughly chopped
1/2 of a 14.5oz can diced tomatoes
1/4 cup apple cider vinegar
2 cloves garlic, minced (3 is better)
1/2 tsp raw sugar
Salt – (to taste)
Water (if necessary)
Roughly chop the chiles and jalapenos – (this is where you decide if you want the salsa hot or milder – for milder, discard the seeds and inner membranes; for hot, leave them be)
NOTE: Personally, I do not discard the seeds and membranes because I like my salsa hot. If you want that level and degree of hotness that we’ve all come to know and love…then include them!)
Add the chopped peppers to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar, and salt.
Process until desired consistency is achieved. If the mixture is too dry, add a little water. (I typically add about 1/4 cup or so)
Pour mixture into a saucepan and simmer for about 10 minutes.
Use as is for a looser sauce (more liquid) ; or strain it if you want less liquid and more “chunkiness.”
Season with more salt if necessary.
The salsa can be used immediately, but I normally story mine in an old Classico jar with a screw-on lid. Store it in the fridge, it will keep indefinitely for use on just about anything. I love it on tacos!