This would probably be considered "medium" heat. Our favorite peppers to use are called "cow horns" (they're green, long, and look like a cow horn) from the farmer's market but I couldn't find them this year. If anyone knows the "real" name for them or where I can find them locally, let me know.
I just made some today and I had about 3 cups tomatoes and used a mixture of jalapeno peppers (3 small ones) and hot banana peppers (3 or 4, I think). My advice is start small with the peppers and add one at a time if not hot enough. Also, I have noticed if you have leftovers (which we rarely do!), it tends to get hotter as it sits in the fridge.
I've never frozen this or canned it. I wouldn't mind trying to freeze it but I'm uncertain if canning it the way I make it would work okay (I'm pretty careful when canning stuff). So if anyone knows if it's safe, let me know (and how long to process in a hot water bath canner).
This is a thin salsa and has a more pink color than red. I have wanted to try putting some tomato paste in it just to thicken it but honestly I keep forgetting to buy it! And of course you can just chop everything instead of blending it as I do.
2 cups tomatoes (if super juicy, you may want to drain some of the juice out of it)
1/2 small onion
2 fresh jalapeno (seeds and all)
splash lemon juice
garlic salt to taste
2 cups tomatoes (if super juicy, you may want to drain some of the juice out of it)
1/2 small onion
2 fresh jalapeno (seeds and all)
splash lemon juice
garlic salt to taste
cilantro to taste (it's pretty easy and fun to grow!)
Blend ingredients in blender.
Blend ingredients in blender.
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