Best 5 Paulas Hotter N Hell Salsa Recipes
**Attention, spice enthusiasts!** Get ready to tantalize your taste buds with Paula's Hotter N' Hell Salsa, a fiery concoction that's sure to leave you craving more. This explosive salsa is a perfect blend of ripe tomatoes, zesty peppers, and aromatic spices, all coming together to create a flavor sensation that's both thrilling and addictive. But be warned, this salsa is not for the faint of heart—it packs a serious punch of heat that will ignite your senses.
The recipe collection provided in this article offers a range of options to suit your spice preferences. Whether you're a seasoned salsa aficionado seeking an inferno-level experience or a curious culinary adventurer looking to explore the hotter side of flavors, you'll find a recipe that caters to your spice threshold.
From the classic Paula's Hotter N' Hell Salsa, notorious for its fiery intensity, to the milder Hotter N' Hell Salsa, which offers a more balanced heat, these recipes will take your taste buds on a thrilling journey. And for those who dare to push their limits, the XXX Hotter N' Hell Salsa awaits, an ultra-spicy concoction that will challenge even the most seasoned heat seekers.
But Paula's Hotter N' Hell Salsa isn't just about the heat. It's also a symphony of flavors, with each ingredient contributing its unique character. The sweetness of ripe tomatoes, the tang of zesty peppers, and the warmth of aromatic spices blend harmoniously to create a salsa that's both bold and nuanced.
Whether you enjoy it as a dip for tortilla chips, a topping for tacos and burritos, or as a marinade for grilled meats, Paula's Hotter N' Hell Salsa is sure to elevate any dish to new heights of flavor. So, if you're ready to embark on a culinary adventure that promises both heat and flavor, dive into these recipes and experience the fiery delight that is Paula's Hotter N' Hell Salsa.
PAULA'S ' HOTTER-N-HELL' SALSA
Enjoy this (hot ain't the word for it) very spicy salsa with tortilla chips, with pinto beans, or scrambled eggs. THIS IS GOOD!
Provided by paula giles
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop tomatoes, onion, green onion, cilantro, and jalapeño peppers in food chopper.
- Put chopped tomato and onion mixture into large plastic bowl and add all other ingredients.
- Cover with lid and place in refrigerator so flavors can combine.
SALSA NINETY NINE (MILD)
A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.
Provided by YABEI
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h
Yield 80
Number Of Ingredients 12
Steps:
- Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
- In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
- In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
- Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 826.6 mg, Sugar 6.3 g
ROASTED HABANERO SALSA FROM HELL
This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff.
Provided by Dancer
Categories Sauces
Time 43m
Yield 2 cs.
Number Of Ingredients 6
Steps:
- Combine tablespoon of olive oil and garlic and mix well.
- Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes.
- Remove from oven, cool to room temperature and dice.
- Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes.
- Remove peppers from fire and mince.
- Be very careful when working with this pepper.
- Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin.
- Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done.
- These little guys are incendiary.
- In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff.
MY HOMEMADE (HOT) SALSA
This salsa is similar to one at the local restaurant we used to frequent when we lived in Georgia. I went home and experimented to try to come up with one that tasted like the restaurant's and this is what I came up with. If you like your salsa even hotter you can adjust the hot seasonings to your taste. I always get lots of compliments when I serve this. Don't let all the ingredients scare you off...it's really easy to make. No accurate time on prep and actually the longer you let it simmer the better it is. I don't know how many exact servings you get but it does make alot. (The flavor will be more intense if you use the fresh herbs but its just as tasty with the dried)
Provided by Anita Harris
Categories Sauces
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot mix together all of the ingredients and bring to a boil.
- Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
- Remove from heat and let cool in pan.
- Pour into non-metal container with a lid and chill completely before serving.
- Keeps about 2 weeks in the refridgerator.
Nutrition Facts : Calories 59, Fat 2.6, SaturatedFat 0.4, Sodium 125, Carbohydrate 8.8, Fiber 2.2, Sugar 5.5, Protein 1.5
PAULA'S EASY HOMEMADE (TASTES LIKE FRESH) SALSA
Make and share this Paula's Easy Homemade (Tastes Like Fresh) Salsa recipe from Food.com.
Provided by paula giles
Categories Sauces
Time 10m
Yield 4 CUPS
Number Of Ingredients 8
Steps:
- In a food processor, add onion and jalapeño and process to your liking (if you want chunky, don't process very long).
- Add Rotel, tomatoes and juice, green chilies and process.
- Put in bowl and add spices.
- Chill for a couple of hours for flavors to combine.
- PS If you are brave you can add 2 cans of hot Rotel.
Tips:
- Select ripe and fresh ingredients: The quality of your salsa depends on the quality of your ingredients. Use ripe tomatoes, onions, cilantro, and jalapeños for the best flavor.
- Roast the tomatoes and jalapeños: Roasting the tomatoes and jalapeños intensifies their flavor and gives the salsa a smoky taste. If you don't have an oven, you can roast them on a grill or in a skillet.
- Use a food processor or blender: A food processor or blender makes it easy to puree the salsa to your desired consistency. If you like chunky salsa, pulse the ingredients a few times until they are coarsely chopped. For a smoother salsa, puree the ingredients until they are completely smooth.
- Season to taste: Once you have pureed the salsa, taste it and adjust the seasonings as needed. Add more salt, pepper, cumin, or chili powder until the salsa is flavorful and has a good balance of heat.
- Let the salsa sit for a while before serving: This allows the flavors to meld together and develop. If you can, let the salsa sit for at least 30 minutes before serving, or even overnight.
Conclusion:
Paula's Hotter N' Hell Salsa is a delicious and easy-to-make salsa that is perfect for adding a kick of heat to your favorite Mexican dishes. With its roasted tomatoes and jalapeños, this salsa has a smoky and flavorful taste that is sure to please everyone. So next time you're looking for a salsa that will add some heat to your meal, give Paula's Hotter N' Hell Salsa a try. You won't be disappointed!
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