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.
Cholesterol Buster Tip: This recipe is naturally fat free, and is rich in Vitamins C and A. Pair with fat-free (baked) tortilla chips to add a healthy dose of fiber.
Hotter than Hades Salsa Recipe
| 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. |
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