October 7, 2010

Hellfire Salsa -- if you dare!


Here's a really hot one for you!  
I developed this recipe 15 years ago when I started growing Habanero peppers in my garden. Since then, I have included a wide variety of hot peppers along with the Habaneros to vary the heat sensation -  Jalapenos, Cayenne, Anaheim, Hot Cherry, Ancho and Big Chile peppers.

Here's a great link which describes hot pepper varieties @ tomatogrowers.com





"HELLFIRE" INGREDIENTS:(makes about 6 - 16 ounce jars)

1 cup HOT PEPPERS finely ground
2 quarts pureed tomatoes, peeled 
2 large onions, chopped
1 cup minced cilantro
1/2 cup sugar
12 cloves of minced garlic, peeled
2 tbsp ground cumin
2 tbsp kosher salt
1 tbsp black pepper


FIRST:

Remove stems of hot peppers. Use enough hot peppers to make 1 cup, finely ground, using whole peppers (not seeded). Due to their high rank on the Scoville scale, the more Habanero peppers you include, the hotter the salsa!! I recommend that you wear rubber gloves when handling the hot peppers if you are sensitive to capsaicin.

THEN:
Combine all ingredients and bring to a boil, stirring frequently.  Simmer for 20 minutes and continue to stir frequently.  Skim any foam that rises to the top.

While you can enjoy this salsa recipe without canning, I find that a little Hellfire goes a long way! Hence, preserving your fiery salsa to share with foody friends or extend into the winter months comes next.

CANNING INSTRUCTIONS:

Prepare canning jars and lids according to jar manufacturer's instructions, which also means pre-heating them in a hot water bath (not boiling).


While simmering, prepare a boiling water bath.

Fill jars, cap and heat in boiling water bath for 15 minutes.

Cool and check for a good seal.

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Besides enjoying it straight out the jar, Hellfire Salsa can be a 'flavorful' ingredient when combined with cheeses or meats.  Drain well and blend with cream cheese for a really vibrant tasting cheese spread.  Mix with olive oil and marinate chicken wings for very fiery buffalo wings. Heating the Hellfire Salsa will mellow it up a bit.

If you over indulge, cold milk is really the most effective way to ease the burning sensation.  I'm just sayin'.....



Wishing you good digestion!
Chef Alan


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