Vickie's Salsa
Just as a way of waning, I tend to make my salsa pretty hot. You can more or less chilis, depending on the "heat" level you want. 2 cans diced tomatoes (I use one can Rotel and 1 can tomatoes with mild chilis) 4-6 Jalapeno chili peppers 6-8 Serrano chili peppers 4-8 dried Arbol chili peppers 1 small onion, quartered 6-8 cloves garlic Fresh or dried cilantro to taste Salt to taste Place all ingredients in a blender for smoother salsa, or in a food processor for chunkier salsa. Blend (or process), chill, & enjoy! TIP: If you’re using a food processor, chop the chilis first, then add the other ingredients. If you try to process everything at once, you’ll end with large chunks of chili which, depending on how hot they are, could literally take your breath away! NOTE: MUST be refrigerated-DO NOT ATTEMPT TO CAN SALSA (guaranteed recipe for Botulism). Jalapeno and Serrano chilis can be fire roasted or boiled before making salsa to ensure salsa will last longer, but beware the fumes!
Just as a way of waning, I tend to make my salsa pretty hot. You can more or less chilis, depending on the "heat" level you want. 2 cans diced tomatoes (I use one can Rotel and 1 can tomatoes with mild chilis) 4-6 Jalapeno chili peppers 6-8 Serrano chili peppers 4-8 dried Arbol chili peppers 1 small onion, quartered 6-8 cloves garlic Fresh or dried cilantro to taste Salt to taste Place all ingredients in a blender for smoother salsa, or in a food processor for chunkier salsa. Blend (or process), chill, & enjoy! TIP: If you’re using a food processor, chop the chilis first, then add the other ingredients. If you try to process everything at once, you’ll end with large chunks of chili which, depending on how hot they are, could literally take your breath away! NOTE: MUST be refrigerated-DO NOT ATTEMPT TO CAN SALSA (guaranteed recipe for Botulism). Jalapeno and Serrano chilis can be fire roasted or boiled before making salsa to ensure salsa will last longer, but beware the fumes!