Searing Salsa
Submitted by lizardlips
Fiery homemade salsa with four jalapenos, hot sauce, cayenne, and red pepper flakes blended with fresh tomatoes, garlic, cilantro, and lime. Keeps in the fridge for a week.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
This salsa does not mess around. It earned its name.
Four jalapenos (or serranos if you really want to bring the heat), hot sauce, cayenne, red pepper flakes, black pepper, AND white pepper all show up to the party. That’s five layers of fire backed by fresh tomatoes, green bell pepper, garlic, cilantro, cumin, and a hit of lime juice.
The trick is pulsing three-quarters of the mix in a food processor for just a few seconds, then folding it back into the chunky stuff with crushed tomatoes. You get that thick, scoopable texture with pockets of crunch.
Chill it at least an hour before serving so the flavors meld. It lasts up to a week in the fridge, if it survives that long.
Kitchen Tips
- Leave the jalapeno seeds in for maximum heat, or remove them if you want to dial it back a notch.
- Only pulse the food processor 4 to 5 times. You want a rough mash, not a smoothie.
- This salsa gets hotter as it sits, so taste it after chilling before adding more heat.
Ingredients
Directions
Combine all the ingredients, except the crushed tomatoes, in a large bowl and mix well.
Place three-quarters of the mixture in a food processor fitted with a steel blade and process for 5 seconds, creating a vegetable mash.
Return the mash to the bowl, add the crushed tomatoes and blend well.
Wrap the salsa tightly and chill for at least 1 hour, allowing the flavors to blend together.
If kept refrigerated, salsa will keep for about 7 days.
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