Best 3 Caution Extremely Hot Salsa Recipes
**Salsa: A Spicy Symphony of Flavors**
Salsa, a vibrant and versatile condiment, tantalizes taste buds with its fiery kick and refreshing zest. Originating from Mexico, this beloved sauce has become a global culinary sensation, gracing tables and kitchens worldwide. Whether you prefer it mild, medium, or scorching hot, salsa's flavor profile is a symphony of spice, tanginess, and freshness. This article presents a collection of delectable salsa recipes, each offering a unique twist on this classic condiment. From the traditional Pico de Gallo to the smoky Roasted Tomato Salsa, these recipes cater to various tastes and preferences. Get ready to embark on a culinary journey, exploring the diverse and tantalizing world of salsa!
BEST "NOT TOO HOT" SALSA
I have a favorite Mexican restaurant here that I like especially for their salsa. I commented to one of the waitresses one time that I would love to have the recipe to their salsa and she just up and gave it to me and I've been in 7th heaven since.
Provided by Katrina Hapner
Categories Sauces
Time 15m
Yield 1-2 cups
Number Of Ingredients 4
Steps:
- Using a blender pour entire contents of the can of whole tomatoes, liquid and all into blender.
- Add finely chopped green onion, the red pepper and salt.
- Pulse a few times in blender until the consistency of salsa.
- You may want to taste and adjust everything but tomatoes to taste, if you like it hotter, etc.
- It tastes better if chilled overnight as all the tastes combine together.
Nutrition Facts : Calories 185.9, Fat 2, SaturatedFat 0.5, Sodium 1220.2, Carbohydrate 40.7, Fiber 12.9, Sugar 24.7, Protein 9.3
TAY'S HOT AND SPICY SALSA
Steps:
- Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
- Mix ingredients together and store in an airtight container for up to 6 months.
CAUTION: EXTREMELY HOT! SALSA
This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!
Provided by canarygirl
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
- Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
- Add seasonings, vinegar, olive oil and water and mix well.
- Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
- Stores well in the refrigerator for a couple of days.
- Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!
Tips:
- Use gloves when handling hot peppers: Capsaicin, the compound that gives peppers their heat, can irritate the skin and eyes. Wear gloves to protect your hands when cutting or handling hot peppers.
- Remove the seeds and ribs from the peppers: The seeds and ribs of the peppers contain the most heat. Removing them will help to reduce the heat of the salsa.
- Use a food processor or blender: A food processor or blender will help to create a smooth and even salsa. If you do not have a food processor or blender, you can chop the ingredients by hand, but it will take longer.
- Add some sweetness to the salsa: The sweetness of tomatoes, carrots, or pineapple can help to balance out the heat of the peppers. You can also add a teaspoon of sugar or honey.
- Taste the salsa as you go: The heat of the salsa can vary depending on the type of peppers you use and how much of them you add. Taste the salsa as you go and adjust the ingredients to your liking.
Conclusion:
This extremely hot salsa recipe is not for the faint of heart. It is a fiery and flavorful salsa that will add a kick to any dish. If you are looking for a salsa that will bring the heat, this is the recipe for you. Just be sure to handle the peppers with care and adjust the ingredients to your liking.
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