Salsa Hack
Salsa and picante sauce have been giving ketchup a run for the money for awhile now. Even when you could buy HOT salsa it wasn't really hot (IMO) but at least locally it can be difficult to find anymore. Usually I just add some habanero hot sauce to the jar, mix and eat but sometimes that's just not enough !
Like any of my guides ( I don't call them recipes) this salsa should be made according to the makers tastes. Are habaneros to hot? Leave them out. Not hot enough? Add more ! I'm thinking about making a ghost pepper version.... I was introduced to hot peppers at a very early age, my dads dad ate cherry peppers right from the jar (hotter peppers weren't as available in the 1950's-70's) and had a XXX mustard made from fresh horseradish and fresh ground mustard. Fast forward 40yrs and I've replaced the cherry peppers with pickled jalapenos. It can be difficult cooking for non-chilli heads (like my wife) what will tingle my tongue will have her reaching for the milk ( and occasionally something to throw at me) but my 8alarm chili is a local legend and my 5yo grandson uses the bottled red water on his eggs and pizza !
Use caution when working with any hot pepper, prolonged contact can make your fingers feel like they are on fire, touching your eyes or other tender parts can be painful and cooking hot peppers releases a substance that can make you cough.
Washing your hands with rubbing alcohol or vodka will help remove the heat carrying oils from your skin, follow up with a soap and water wash.
Like any of my guides ( I don't call them recipes) this salsa should be made according to the makers tastes. Are habaneros to hot? Leave them out. Not hot enough? Add more ! I'm thinking about making a ghost pepper version.... I was introduced to hot peppers at a very early age, my dads dad ate cherry peppers right from the jar (hotter peppers weren't as available in the 1950's-70's) and had a XXX mustard made from fresh horseradish and fresh ground mustard. Fast forward 40yrs and I've replaced the cherry peppers with pickled jalapenos. It can be difficult cooking for non-chilli heads (like my wife) what will tingle my tongue will have her reaching for the milk ( and occasionally something to throw at me) but my 8alarm chili is a local legend and my 5yo grandson uses the bottled red water on his eggs and pizza !
Use caution when working with any hot pepper, prolonged contact can make your fingers feel like they are on fire, touching your eyes or other tender parts can be painful and cooking hot peppers releases a substance that can make you cough.
Washing your hands with rubbing alcohol or vodka will help remove the heat carrying oils from your skin, follow up with a soap and water wash.
Shopping
I'm a big repurposer of packaged products, this recipe calls for a combination of store bought and home grown
1 can of rotel diced tomatoes with habanero chilies
I small jar of picante sauce or salsa
jarred bannana peppers, use a couple of forks full
3 or 4 sliced pickled jalapernos, store bought or home pickled
1 or 2 sliced habaneros, yes you can usually buy these in your produce section. I grow my own , slice and freeze.
You will also need,
a nonreactive bowl, glass works for me
A clean reusable jar or canning jar
a microwave or nonreactive pot and a stove
Green tip: I wash and save jars and lids of various sizes, while not safe for long term shelf storage they work well for small batches that will be used quickly. I boil the jar/s to be used, dry in a 300F oven then swirl half a shot of vodka around the jar
1 can of rotel diced tomatoes with habanero chilies
I small jar of picante sauce or salsa
jarred bannana peppers, use a couple of forks full
3 or 4 sliced pickled jalapernos, store bought or home pickled
1 or 2 sliced habaneros, yes you can usually buy these in your produce section. I grow my own , slice and freeze.
You will also need,
a nonreactive bowl, glass works for me
A clean reusable jar or canning jar
a microwave or nonreactive pot and a stove
Green tip: I wash and save jars and lids of various sizes, while not safe for long term shelf storage they work well for small batches that will be used quickly. I boil the jar/s to be used, dry in a 300F oven then swirl half a shot of vodka around the jar
Mix It
run your peppers of choice through a food processor or chop them up fairly fine and add to the bowl
Open and drain the can of rotel tomatoes and chilies (save the juice, remember that final cleaning of the jar?)
add the remaining contents to the bowl.
open and pour the picante sauce or salsa into the bowl
stir to mix and then microwave on high for 6minutes or until bubbling. You can also simmer the sauce on the stove until all the peppers are tender
Open and drain the can of rotel tomatoes and chilies (save the juice, remember that final cleaning of the jar?)
add the remaining contents to the bowl.
open and pour the picante sauce or salsa into the bowl
stir to mix and then microwave on high for 6minutes or until bubbling. You can also simmer the sauce on the stove until all the peppers are tender
Jar
Once you take the sauce/salsa from your heat source of choice you can turn it into a hot ketchup by hitting it with an immersion blender or processor and then place in a jar or bottle of your choosing.
I like mine chunky so I just spoon into a jar then microwave for another 3 minutes, clean off the rim of the jar and screw on the lid, allow it to come to room temperature on the counter and then refrigerate.
Sorry I can't tell you how long it will keep, it seldom lasts longer than 2weeks for me....
DISCLAIMER: Jalapenos and habaneros are high in capsaicin, the heat factor in hot peppers, depending on your degree of tolerance this sauce can be either extremely hot or nice and spicy
I like mine chunky so I just spoon into a jar then microwave for another 3 minutes, clean off the rim of the jar and screw on the lid, allow it to come to room temperature on the counter and then refrigerate.
Sorry I can't tell you how long it will keep, it seldom lasts longer than 2weeks for me....
DISCLAIMER: Jalapenos and habaneros are high in capsaicin, the heat factor in hot peppers, depending on your degree of tolerance this sauce can be either extremely hot or nice and spicy