^_^ Yay recipe!
Woot, so for the first time ever I made my own salsa. Not that I'll eat it, but actually I made it for E-sama and she said it was really good! And she knows salsa so I can only assume that it is good. Therefor I thought I'd share the recipe with you all!
1 Yellow Tomato
3 medium roma tomatoes
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 very small habenjero pepper (Very small, like 1 and a half inches high by 1 inch in diameter) (DO NOT USE UNLESS YOU CAN TOLERATE REALLY REALLY REALLY HOT FOOD!!!!!!!!!)
1 small banana pepper
2 large cloves of garlic
1/2 softball sized sweet onion
Cilantro (add to taste as much as you like)
Latex/vinyl gloves for handling the habenjero pepper
^.^ Okay, now for the instructions, which you will also NEED a food processor or blender for so make sure you have one when making this.
First think you want to do is put on your vinyl/latex gloves and rinse them off to make sure none of the powder is left on the outside. With that done, take your habenjero pepper and pull the stem off and first cut it vertically in half, and then cut one of those halves in half. Only use that quarter of the habenjero, that little bit alone is MORE than hot enough. Put your 1/4 slice of habenjero into the blender.
To that, add two quartered roma tomatoes, both cloves of garlic, the banana pepper and 1/2 of the half of the large onion. Blend all this together until it is a pasty sort of liquid that will look a lot like a strawberry smoothie. I do not recommend tasting it at this point as it is still in the OMG HOT I WANNA WASH MY MOUTH OUT point.
Pour your mixture into a bowl and then cut your large yellow tomato into slices and dice it into squares that are roughly 1 centimeter by 1 centimeter. Put that into the mixture. Dice up the remaining 1/4 of your onion, and the last roma tomato into similar sized chunks.
Next take your bell peppers and cut off the top. After this is done cut off 1/3 of each bell pepper, setting the rest aside. Wash out the 1/3rd's of the bell peppers so that there are no seeds left then cut them into strips and dice them into little chunks, adding them into the mixture as well.
Lastly take out your fresh cilantro and cut it into pieces as suits you, adding as much as you want. I put about 1/4 cup into the mixture but I say add until you think it looks right. Stir the mixture up with a spatula so the chunks get coated in the paste and then it's ready to eat. When you want to save it, a glass mason jar is great for storing it in.
NOTE ABOUT THE HABENJERO PEPPERS: ******IMPORTANT****** Do NOT use the habenjero peppers if you are sensitive to hot and spicy foods, are prone to indigestion, heartburn, or upset stomach, or just don't like REALLY HOT foods.
If you're not sure whether you can handle it or not I recommend using either -just- the banana pepper OR using the banana pepper and only 1/8 of the habenjero. Please be careful that when handling the habenjero that you do NOT get it in your eyes, on your skin, in your nose or any other sensitive orifice for that matter and wash your hands. That is why it is EXTREMELY important that you use gloves.
Another note about being careful, if you're not sure if you can handle the heat from it be VERY wary because one of the little buggers would leave sores in your mouth if you even nipped a taste without thoroughly diluting it with all the other stuff. Anyway, with that said, go make salsa and ENJOY!
1 Yellow Tomato
3 medium roma tomatoes
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 very small habenjero pepper (Very small, like 1 and a half inches high by 1 inch in diameter) (DO NOT USE UNLESS YOU CAN TOLERATE REALLY REALLY REALLY HOT FOOD!!!!!!!!!)
1 small banana pepper
2 large cloves of garlic
1/2 softball sized sweet onion
Cilantro (add to taste as much as you like)
Latex/vinyl gloves for handling the habenjero pepper
^.^ Okay, now for the instructions, which you will also NEED a food processor or blender for so make sure you have one when making this.
First think you want to do is put on your vinyl/latex gloves and rinse them off to make sure none of the powder is left on the outside. With that done, take your habenjero pepper and pull the stem off and first cut it vertically in half, and then cut one of those halves in half. Only use that quarter of the habenjero, that little bit alone is MORE than hot enough. Put your 1/4 slice of habenjero into the blender.
To that, add two quartered roma tomatoes, both cloves of garlic, the banana pepper and 1/2 of the half of the large onion. Blend all this together until it is a pasty sort of liquid that will look a lot like a strawberry smoothie. I do not recommend tasting it at this point as it is still in the OMG HOT I WANNA WASH MY MOUTH OUT point.
Pour your mixture into a bowl and then cut your large yellow tomato into slices and dice it into squares that are roughly 1 centimeter by 1 centimeter. Put that into the mixture. Dice up the remaining 1/4 of your onion, and the last roma tomato into similar sized chunks.
Next take your bell peppers and cut off the top. After this is done cut off 1/3 of each bell pepper, setting the rest aside. Wash out the 1/3rd's of the bell peppers so that there are no seeds left then cut them into strips and dice them into little chunks, adding them into the mixture as well.
Lastly take out your fresh cilantro and cut it into pieces as suits you, adding as much as you want. I put about 1/4 cup into the mixture but I say add until you think it looks right. Stir the mixture up with a spatula so the chunks get coated in the paste and then it's ready to eat. When you want to save it, a glass mason jar is great for storing it in.
NOTE ABOUT THE HABENJERO PEPPERS: ******IMPORTANT****** Do NOT use the habenjero peppers if you are sensitive to hot and spicy foods, are prone to indigestion, heartburn, or upset stomach, or just don't like REALLY HOT foods.
If you're not sure whether you can handle it or not I recommend using either -just- the banana pepper OR using the banana pepper and only 1/8 of the habenjero. Please be careful that when handling the habenjero that you do NOT get it in your eyes, on your skin, in your nose or any other sensitive orifice for that matter and wash your hands. That is why it is EXTREMELY important that you use gloves.
Another note about being careful, if you're not sure if you can handle the heat from it be VERY wary because one of the little buggers would leave sores in your mouth if you even nipped a taste without thoroughly diluting it with all the other stuff. Anyway, with that said, go make salsa and ENJOY!