Worlds Best Salsa
I've grown tired of the fresh style Picantes and Caliente Salsas I've been getting and have been making this Pace style sauce for a couple of years now. I grow a lot of different peppers and when they fruit I make about a gallon of this a week!!! It never goes bad if you know what I mean...
- Preparing Time: 45 minutes
- Total Time: 2 hours
- Served Person: 30
hot
spicy
mexican
salsa
chilies
jalapeno habenero
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 14-oz cans canned tomatoes
- 65 thai chilies minced
- 20 tomatoes seeded, chopped
- 1 lemon juiced
- 20 cloves garlic finely chopped
- 3 tbls dry cumin
- 5 tbls cayenne powder (dry)
- 24 jalapenos seeded, finely chopped
- 2 tbls black pepper
- 6 onions chopped
- 2 tbls olive oil
- 2 tsp brown sugar
- 2 tsp oregano
- 1/2 cup cilantro chopped
- 2 tbls salt or to taste
- 3/4 lbs green pepper chopped
- 3 habenero seeded, minced
- 2 tsp 357 mad dog hot sauce (optional)
- 1 carrot whole
- Carbohydrate 20.0507947703726 g
- Cholesterol 0 mg
- Fat 2.02041214149653 g
- Fiber 4.60058411576383 g
- Protein 3.87485622312736 g
- Saturated Fat 0.274011492761877 g
- Serving Size 1 1 Serving (262g)
- Sodium 29.4395834373653 mg
- Sugar 15.4502106546088 g
- Trans Fat 0.311464306285696 g
- Calories 98 calories
In a blender, add the canned tomatoes with juice, garlic, Thai chilies, habenero, cumin, cayenne powder, black pepper, oregano, lemon juice and olive oil. Blend until smooth. Seed and chopped the tomatoes, green peppers and onions to desired chunkiness. Combine in a large, heavy pot and bring to a boil, adding the whole carrot and Mad Dog 357 if desired. Reduce heat and simmer uncovered for 1 hour. Remove carrot and allow to cool slowly, then chill. Add chopped cilantro, mix well, then eat.
