| Kitchen
Sink Salsa
Ingredients:
1 ½ Lbs Tomatillos
2 ½ Lbs Roma Tomatos
1 ½ Lbs Yellow Onions
1 Medium Carrot
1 Lb Anaheim or Hatch Chili Peppers (Lrg.)
1 Lb (3) Poblano Peppers (Lrg.)
1 Lb Jalapeno Peppers (Lrg.)
2 Lbs (2) Red Bell Peppers (Lrg.)
4 Habanero Peppers
3 tsp (heapin’) Fresh Minced Garlic
1/2 cup Cilantro
2 Tbsp (heapin’) Lowrey’s Seasoned Salt
1 Tbsp Salt
2 Tbsp (heapin’) Chili Powder
1 Tbsp. Cumin Powder
¼ cup (Combined) Lemon and Lime Juice
3 tsp. Apple Cider Vinegar
2 cans (10oz.) Diced Tomatos and Green Chilies
1 ½ cups Water
Directions:
Roast, peel,and de-vein; Jalapenos, Poblanos, Anaheim (Hatch), and Red
Bell Peppers. Chop or
dice; Roasted peppers, Onions, Garlic (mince), Tomatillos, Cilantro, Carrot,
and Tomatos.
Carefully de-vein and dice the Habanero peppers.(Use disposable Latex
Gloves)
Place all in a 6 qt. Stock Pot, add the remaining ingredients and bring
to a boil then reduce the
heat and simmer for 1-1 ½ hrs, stirring occasionally and tasting
frequently. Remove from heat
and blend all of the ingredients in a blender.
Put all of sauce in one or more lg. bowl(s) and allow to cool. Then
place in refrigerator, will keep for about 10 days. Spiciness (heat) can
be changed by retaining or subtracting Jalapeno seeds or adding Habineros.
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