Sizzling Salsa

 

Ingredients

· 2 small or one large tomato

· 9 green serrano or serranito peppers

· 1 small or 1/2 large red bell pepper

· 1/2 medium onion

· 6 stalks cilantro

· 2 cloves garlic

· 1/2 cup water

· 2 tablespoons red wine vinegar

· 2 tablespoons canola or corn oil

· 1/2 teaspoon salt

 

Steps

1) Cut the tomatoes in fourths. Wearing rubber gloves, remove and discard the stems of the serrano peppers, then cut in halves. Cut the red bell and onion in fourths. Remove the leaves from the cilantro stalks and discard the stalks. Place the tomatoes, serranos, bell pepper, onion, cilantro leaves and garlic in the blender. Add water and vinegar and chop at medium speed just until the mixture in reduced to small chunks. Add oil to a stainless steel skillet and pour the salsa mixture in. Add salt. Bring to a low boil for four or five minutes, stirring frequently. Cool and store in a covered jar in the refrigerator.

2) For a milder salsa, reduce the number of peppers. For a thicker salsa, reduce the amount of water.

 

From: Hellish Relish: Sizzling Salsas and Devilish Dips from the Kitchens of New Mexico

By: Sharon Niederman