Hotter than Hades Salsa

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Hotter Than Hades Salsa

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
  • 16 ounces canned diced tomato or peeled vine-ripened tomato
  • 3 ounces chopped white or yellow onion
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.
  • 1 garlic clove (¼ ounce)
  • 1 Habanera or 5-6 red Serrano peppers, stemmed
  • ¼ cup cider or white vinegar
  • 1 tablespoon oregano flakes
  • 2 teaspoons cilantro flakes
  • 1 ½ teaspoons fine sea salt
  • ¾ teaspoon ground cumin
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.

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