TUESDAY'S LUNCH SPECIAL IS from Phoenix, Arizona
Hi,
I'm Tony from Phoenix. It's hot as hell here this summer... Anyway, here's
my special salsa recipe. It's hot as hell too. Great with
chips and beer
while watching TV. Mix it up... It's good...
Tony's Salsa from Hell
Here's what you need...
6-8 red very coarsely
chopped Roma tomatoes
Roma work the best, as they are less juicy. If you use a more juicy
tomato,
cut them into quarters and squeeze them in your hand to remove excess water.
If you don't, after the salsa is made and sits a while, water will rise to
the top and float on the top of the salsa).
1 small or medium red onion chopped - use red onions, they make a difference
2 medium habanero peppers very finely chopped
3 Serrano peppers chopped
3 medium or large jalapeno peppers chopped
2 green chili peppers
chopped (grill them in a toaster oven and remove the
course skin if you want)
Lime juice from 1 large
lime (heat the whole lime the microwave 10 or 15
seconds to bring out the juice)
4 to 5 healthy dashes of balsamic vinegar - (about 3 or 4 tablespoons worth)
2 to 3 dashes of olive oil - (about 2 or 3 tablespoons worth)
3 or 4 cloves garlic crushed (you can use more)
2 or 3 tablespoons of
dried tomato seasoning (optional) - various brands are
available at grocery stores
Cut off the tops of a small to medium bunch of cilantro and chop coarsely
1 can of tomato sauce (or
a can of chopped tomatoes works very well in place
of the tomato sauce)
1 tablespoon of crushed red pepper
Heavily salt and pepper
Mix it up...
In a blender, put in 1 of the chopped tomatoes, half of the lime juice,
vinegar, the garlic, the dried tomato seasoning, crushed red pepper and the
habaneros. Blend at the highest speed until this is a liquid paste (about
30 seconds). Put your nose in the blender and take a big long smell to
check out the aroma (that will cure any hangover you might have....
immediately). Then add the rest of the tomatoes, the oil, red
onions,
Serrano peppers, jalapeno peppers, the chilies, the tomato sauce (or canned
tomatoes) and salt and pepper into the blender and mix slightly for 15 - 20
seconds (I use the slowest "stir" speed for a chunky salsa).
Lastly add the
chopped cilantro and the last of the lime juice into the blender and mix
slightly. Put this into an air tight container and refrigerate. It
is
actually much hotter and better after sitting for 12 - 24 hours. The
habanero makes it hot as hell.
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