Joed's Salsa
For a decent size batch.
20 Ripe Jalapenos
1 or two Habanero peppers
Depending on taste / color preference
Green / Red / Yellow Peppers, the Red and yellow will be sweeter.
4-6 Tomatoes
3 Yellow Onions
1 Vidalia Onion
2 large bunches of Cilantro
Some orange Juice or Mexican Beer.
Salt, Sugar (Splenda works well too)
Chopped Garlic
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Grill the Jalapenos and Habaneros over open fire, make
sure they really get to sweat, they should start turning
black and separate a little.
When done, stuff in a zip-lock back, seal.
Let them sit, they are ready when you can roll the skin off.
Combine and mix everything besides the peppers in a blender.
-- You may want to add the onions and garlic slowly.
When you have a very nicely blended salsa fresca that
is something that is sweet and spoon - good to eat.
Put this in a bowl.
Next, combine and blend all the peppers, add until
this salsa is 'rocket' hot - after it's been on your pallet
for a little while.
Then finish off with adding some salt and sugar to
take away the initial sting.
Enjoy!
Can be frozen and usually lasts about a month in the Fridge.