Monday, April 02, 2007

Cabo Killer Salsa Recipe

Cabo Killer Salsa

1 1/2 cup water
1 cup tomato sauce
1/2 cup onion, diced
9 habanero peppers, chopped
9 fresh jalapeno peppers, with seeds, chopped
2 tablespoons white vinegar
1/4 teaspoon sauce from a can of chipotles in adobo
1/4 teaspoon bottled hot sauce
1/4 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic

In a small saucepan over medium heat, combine all of the ingredients and stir. Bring the mixture to a boil, then reduce the heat and simmer for about 35-40 minutes. Remove the pan from the heat. Transfer the salsa to a resealable plastic container and refrigerate it overnight.

Yield: About 2 cups

Heat Scale: Extremely hot

Johnny says: "Don't take the name lightly. This salsa will make you feel like you're dying. If it's too spicy, or you don't want to risk your life, simply use five habaneros and jalapenos instead of nine."

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