Ahhh… Hotter than Hades Salsa. 1997 was the year of the salsa (no, I am not referring to the dance). After every batch, Mark asked “Can you make it hotter?” That is, until this version. He took in a big scoop, wiped the perspiration from his brow and gasped “Oh. This one is just right!” If you can’t take the heat, just use milder peppers. For a garden fresh version, serve straight from the blender without cooking.
| WHAT YOU NEED | WHAT TO DO | WHY |
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Pulse tomatoes a couple of times in a blender or food processor to knock down the volume. Add the onion. | Tomato skins tend to curl up unattractively in sauces. Any setting other than “pulse” causes froth formation. |
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Add all to tomatoes; pulse to desired consistency. Transfer to a 12-inch tri-ply everyday pan; bring to the boil over medium-high heat. Promptly reduce heat to hold at a simmer, where bubbles continually break the surface without spattering. Gently stir until reduced to desired consistency. | Hot pepper membranes and seeds add maximum heat to the salsa. A wide pan promotes rapid evaporation, minimizing cooking time. Cooked onions add a natural sweetness. |
