This is a fiery but delicious salsa most of which comes strait out of my back yard garden. First I start with 2 quarts of diced Hot peppers (this time included: Ghost, Caribbean red habanero, Serrano, Cayenne, and Jalopeno. 2 quarts of sweet peppers included: California wonders green & yellow, banana, poblano, and cubanelle. 7 quarts of roma tomatoes. 3 red onions 2 yellow onions, 4 limes, 1 lemon, 8 cloves of minced garlic, large bunch of cilantro, salt, and vinegar. The salsa cooks down to about 9 1/2 quarts.
All the flavors meld down to a fiery robust citrus blend with the added sweet notes of the tomatoes and smokey flavor of the habanero.
Looks Delicious 😋
Thank you
That looks good. I found some tried scorpion peppers in the back of the pantry I got from Mike Brummett a couple yeard ago . I eat a few with dinner. Awoke in the middle of the night and thought I was going to die! It was a stomach ach from hell.
Thanks to me its just the right amount of heat, and you can still taste all the pepper flavors.
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