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.
- HOTTER THAN HADES SALSA
- Servings: 8
- Time: 30 mins
- Difficulty: Easy
| WHAT YOU NEED | WHAT TO DO | WHY |
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Pulse a couple of times in a blender or food processor to knock down the volume. Tip: If using fresh tomatoes, cut a shallow X on blossom ends and add to a pot of boiling water for 30-60 seconds. Promptly extract with a slotted spoon; plunge into a bowl of cold/iced water for 10-15 seconds. Peel with your fingers; discard skins. |
Tomato skins tend to curl up unattractively in sauces. Any setting other than “pulse” causes froth formation. |
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Add to tomatoes. Tip: With an onion on its side, cut off and discard both ends. Cut in half from pole to pole; discard dry or tough layers. Place cut sides down and slice to 1 inch, holding pieces together as you work. Cut across slices to chop. |
Holding the slices together reduces exposure to eye-irritants. |
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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. Tip: After separating a garlic clove from the head; cut off the root end. Place the broad side of a chef’s knife over top; strike with your fist or palm. Release peel and discard. |
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. |
