HOT SALSA

[Roxy]

This salsa is fabulous...make it the day before to allow flavors to mingle and to save time before the game. It takes awhile to make. I have made alot of salsas and this is the only salsa I make now. If you prefer salsa that isn't as hot... DON'T USE THE SERRANO PEPPERS. It will still be hot, but, it won't be quite as hot.

 

Salsa:

 

6 lbs. Roma (Plum) tomatoes

1/4 lb. Roma (Plum) tomatoes, chopped-I used 6 tomatoes

3 bunches of garlic-not individual cloves

1/4 cup real lemon juice-2 lemons-I go by looks..so am just guessing on the amount of lemon juice

1-1/2 tablespoons salt

1 tablespoon cayenne pepper

1-1/2 teaspoons ground cumin

Alot of green onions

12 fresh jalapeno peppers

12 fresh serrano peppers

 

Use your food processor with the "S" blade to chop up the following. Put them in seperate bowls in the refrigerator when you get done doing each one.

 

Chop the 6 Roma Plum tomatoes by hand. Put in the refrigerator.

 

Green onions=I cut them into slices or use your food processor if you want

Garlic-I use the food procesor-or cut them up if you want.

 

Take 12 fresh jalapenos & the serrano peppers; cut off the stems. Take a knife and cut down the middle and remove the seeds if you want. Keeping the seeds in will make the salsa hotter....I keep the seeds in.

 

Chop the jalapenos and the serrano peppers using the "S" blade in the food processor..just pulse it...or chope them up by hand.

 

Squeeze the 2 lemons to make lemon juice.

 

Bring a large pot of water to a boil. Briefly put in the 6 lbs. of tomatoes. Keep the tomatoes in the pot just until the tomatoe skins start to loosen and set color. Drain the tomatoes and put them in the food processor and cursh them using the "S" blade.

 

Using the same pot as you used to boil the tomatoes in, mix the 6 chopped tomatoes that you chopped by hand, the 6 lbs. crushed tomatoes, juice from 2 lemons, 1-1/2 tablespoons salt, 1 tablespoon ground cayenne pepper, chopped green onions, chopped jalapeno peppers, chopped garlic and 1-1/2 teaspoons ground cumin. Bring this to a boil and continue boilng until the vegetables are soft and mixture has reached desired consistency. Remove from heat, put in container and refrigerate.

 

**Serve with Emeril's Tortilla Chips or buy some.