Edited on Wed Aug-04-04 05:33 PM by noahmijo
This is sort of off the top of my head I vary it slightly by amounts of ingredients but basically we're talking:
two 16 ounce cans of crushed tomatoes (purree them if you prefer your salsa to be thin)
a cup of water
1/2 cup of cooking oil (I used Vegetable)
1/4 cup of Vinegar (more if ya like vinegar)
half of a medium-large sized onion chopped up (use a processor)
Garlic puree (you take about 6 small bulbs or 1 bulb if it's from elephant sized garlic) and throw into a processor probably anywhere from 1/8-1/4 of a cup, and you wanna make like a garlic "slush" if you will
About 4 tablespoons of Oregano if you wanna give it some "zest"
Salt it to your tastes but I used about 2 teaspoons
Now for the star of the salsa Habanero chilis!
For medium spice add one just ONE chop it into a puree like the garlic
WARNING Habanero chilis are the hottest chilis I believe in the world at least of all chilis that could be found in a Mexican cook's kitchen.
You touch an Habanero chili and you touch your eyes you will be in a world of pain for about 20 minutes.
Even sniffing a chili will produce painful nostrils.
I would recommend using a fork like I do to pick the chili out of the jar and chop it up using a processor and a little water and add to the salsa.
Now stir it all up together and heat it to a boil.
Don't let it boil too long, as soon as you see some bubbles shut off the stove.
Cool it in the fridge unless you want it served red hot!
This salsa to me is the best for chips, tacos and burritos.
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