| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Dip |
16 |
Servings |
INGREDIENTS
| 2 |
cn |
(large) Italian peeled tomatoes (or equiv ripe fresh tomato) |
| 2 |
|
Cloves garlic |
| 1 |
sm |
Onion; quartered |
| 1 |
cn |
(small) chopped green chile peppers (or fresh roasted if you have em) (up to) |
| 5 |
|
Sun dried tomatoes (up to) |
| 4 |
|
Tomatillos; quartered |
| 1 |
lg |
Handful fresh cilantro |
| 1 |
tb |
Balsamic vinegar (or reg vinegar w/a dash of sugar) |
| 1/2 |
ts |
Or so; salt (to taste) |
|
|
Fresh black pepper |
|
|
Fire: as much as you can stand: fresh Habaneros or dried ones (re-constituted) or any Habanero based hot sauce; for you wimps; use Jalapenos |
|
|
Optional: fresh or dried black Ancho peppers (re-constituted) give nice color and that "well rounded" pepper flavor |
| 1 |
|
Shot Cuervo Gold 1800 "makes a nice salsa…" add a shot when done processing; especially if mix is not liquid enough |
INSTRUCTIONS
OK, here it is! This is the recipe that turned me into a true Chile-Head
(about three or four years ago)! Up to that point I had only had the bland
mass produced salsas and the boring food at places like El Torito!
(Although I had been to Mexico and had great food there!)
This recipe (along with my first taste of this delicious salsa) was given
to me by my friend and co-worker Gerry Wollner - a great guy and true
Chile-Head (although not a member of this list!). All I ask is if you pass
this recipe on to friends and family (which will happen if you take the
time to make it!) that you pass it along as "Gerry Wollner's Nuclear
Salsa"!
Re-constitute sun dried tomatoes in 1/2 cup boiling water for 20 min and
drain. Squeeze most of the juice out of the canned tomatoes through a
strainer or colander. Process all ingredients in a food processor. Pulse
until desired consistency. Add hot buggers a little at a time and taste,
when your lips go ballistic, that's enough. The radiation will subside
after the mix sits in the fridge for a day, so make sure it lights you up
when you make it. If your gonna eat it right away, add less heat.
RMeacham@pseg.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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