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Add a photoRaciónes: 12
Ingredientes
- 2 can (large) Italian peeled tomatoes (or possibly equiv ripe fresh tomato)
- 2 x Cloves garlic
- 1 sm Onion, quartered
- 1 can (small) minced green chile peppers (or possibly fresh roasted if you have em)
- 4 x -(up to)
- 5 x Sun dry tomatoes
- 3 x -(up to)
- 4 x Tomatillos, quartered
- 1 lrg Handful fresh cilantro
- 1 Tbsp. Balsamic vinegar (or possibly reg vinegar w/a dash of sugar)
- 1/2 tsp Or possibly so, salt (to taste) Fresh black pepper Fire: as much as you can stand: fresh Habaneros or possibly dry ones (re-constituted) or possibly any Habanero based warm sauce, for you wimps, use Jalapenos Optional: fresh or possibly dry black Ancho peppers (re-constituted) give nice color and which "well rounded" pepper flavor
- 1 shot Cuervo Gold 1800 "makes a nice salsa..." add in a shot when done processing, especially if mix is not liquid sufficient
Direcciones
- OK, here it is! This is the recipe which turned me into a true Chile-Head
- (about three or possibly four years ago)! Up to which 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 Chile-Head (although not a member of this list!). All I ask is if you pass this recipe on to friends and family (that will happen if you take the time to make it!) which you pass it along as "Gerry Wollner's Nuclear Salsa"!
- Re-constitute sun dry tomatoes in 1/2 c. boiling water for 20 minutes and drain. Squeeze most of the juice out of the canned tomatoes through a strainer or possibly colander. Process all ingredients in a food processor. Pulse till desired consistency. Add in warm buggers a little at a time and taste, when your lips go ballistic, which's sufficient. 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 in less heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 118 | |
| Calories from Fat 40 | 34% |
| Total Fat 4.4g | 6% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 134mg | 4% |
| Total Carbs 17.49g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.72g | 4% |
| Protein 3.0g | 5% |
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