Welcome » 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 version that feels fresh from the garden, serve straight from the blender without cooking.

Hotter than Hades Salsa Recipe

Makes: 1 quart
Servings: 16
Calories per: 12
Active Time: 15 min
Total Time: 15 min
Difficulty: Easy

WHAT YOU NEED	WHAT TO DO	WHY
16 ounces (2 cups) canned tomato, unsalted, diced, undrained (or peeled vine-ripened tomato)	Pulse a couple of times in a blender or food processor to knock down the volume. Do not purée.	Tomato skins tend to curl up unattractively in sauces. Puréeing causes froth formation.
3 ounces (1 cup) yellow onion, chopped to 1 inch 1 garlic clove, crushed 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 cumin, ground	Add all to the blender; pulse to desired consistency. Transfer to a 12-inch tri-ply everyday pan; bring to a boil over medium-high heat. Promptly reduce the heat to hold at a simmer, stirring occasionally, until reduced to your preferred 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.