Carol Littmans Hot Salsa Recipes

TAY'S HOT AND SPICY SALSA

Steps:

• Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
• Mix ingredients together and store in an airtight container for up to 6 months.

THE BEST HOMEMADE SALSA YOU'LL EVER EAT

Steps:

• Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
• Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
• Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
• Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
• Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.

CAUTION: EXTREMELY HOT! SALSA

Steps:

• Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
• Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
• Add seasonings, vinegar, olive oil and water and mix well.
• Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
• Stores well in the refrigerator for a couple of days.
• Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!

MY HOMEMADE (HOT) SALSA

Steps:

• In a large pot mix together all of the ingredients and bring to a boil.
• Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
• Remove from heat and let cool in pan.
• Pour into non-metal container with a lid and chill completely before serving.
• Keeps about 2 weeks in the refridgerator.

EASY CILANTRO LIME ROTEL SALSA

Steps:

• Dice/chop the onion based on your preferences. I prefer to chop mine in a food processor.
• Remove cilantro leaves from stems. Discard stems, and chop cilantro leaves or run through food processor slightly.
• If you prefer really chunky salsa, then simply mix all ingredients together.
• I prefer a more blended salsa, so I use a food processor to make my Rotel and petite diced tomatoes a bit smaller.
• I never measure the minced garlic, cumin, lime juice, salt, or pepper, so the amounts are all estimates. You can adjust to your own personal tastes.
• Enjoy! I've been known to just eat it straight from the bowl. :-).