Yesterday, my younger daughter brought me a bag of fresh jalapena peppers and a bunch of tomatos from her garden. So, I made up a big batch my special Death Wish Salsa (scarf up a big enough load and you’ll pray for the end to come quickly or failing that, MORE BEER!. But DAMN, it’s tasty!).
So ok, for all you pepper-bellies, Here’s a couple of ???.
In your opinion, who makes the best commercial salsa (besides me. I ain’t commercial). Don’t insult us with that mild crap. That’s just salad dressing. We talkin’ REAL salsa here.
I’ve got an ulcer. Hot peppers never affect it. You’d think those fireballs’d blow it out like a bad tire patch. How come this is?
Three or four cloves of fresh garlic, a medium, fresh onion, some dried New Mexico peppers for flavor (they ain’t all that hot) a couple of ripe tomatos and a green tomato, fresh ground black pepper, a bit of oregano, a tiny dollop of molassas, a little chili powder, and just a little bit of curry powder (careful whth this and the molassas, too). Then, all the garden fresh jalapenas your abused esophagas can take. Put it all in the blender and grind hell out of it with just enough white vinegar to get it soupy.
Didn’t give measurements 'cause I don’t have any. This massacree never comes out quite the same way twice. But no matter how it ends up, you can have an omlett to remember.