Mike's Dragons Breath Salsa

Name: Mike's Dragons Breath Salsa
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 15 large Habenero Peppers [stems removed - seeds left in]; 1 large Bunch Fresh Cilantro [use both leaves and stems]; 3/4 cup Fine Minced Garlic [+ 1 extra tablespoon]; 2 large White Onions; 2 large Tomatoes; 1 cup Jalapeños; 1/2 tbsp Salt & Black Pepper; 1 tsp Mexican Oregano [crushed]; 1 tsp Lime Juice; 1/2 cup Chicken Broth; 1/4 cup Olive Oil; 3 tbsp Granulated Sugar; 1/2 tsp Ground Cumin; 1 cup Of Your Favorite Red Or Green Salsa [it'll help to preserve your salsa for much longer]; 1 can 10 oz ROTELL With Green Chilies; 1 can 16 oz Crushed Tomatoes; 1 can 4 oz Green Chilies; 2 tbsp Dried Cilantro [to be added last during steeping]; 1 tbsp Dried Chives [to be added last during steeping]; 1 tbsp Fine Minced Garlic [to be added last during steeping]; 1/2 tsp Scorpion Chilie Powder [to be added last during steeping]; 3 tsp Baking Soda [add 1 teaspoon at a time at finish to reduce acidity]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Know that this salsa will have an acidic bite at the very end due to the high amount of Habeneros in this dish. But, it's a bit sweet at the front.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Know that this salsa will have an acidic bite at the very end due to the high amount of Habeneros in this dish. But, it's a bit sweet at the front.

Saved

Ingredients

30 mins

12 servings

15 largeHabenero Peppers [stems removed - seeds left in]
1 largeBunch Fresh Cilantro [use both leaves and stems]
3/4 cupFine Minced Garlic [+ 1 extra tablespoon]
2 largeWhite Onions
2 largeTomatoes
1 cupJalapeños
1/2 tbspSalt & Black Pepper
1 tspMexican Oregano [crushed]
1 tspLime Juice
1/2 cupChicken Broth
1/4 cupOlive Oil
3 tbspGranulated Sugar
1/2 tspGround Cumin
1 cupOf Your Favorite Red Or Green Salsa [it'll help to preserve your salsa for much longer]
1 can10 oz ROTELL With Green Chilies
1 can16 oz Crushed Tomatoes
1 can4 oz Green Chilies
2 tbspDried Cilantro [to be added last during steeping]
1 tbspDried Chives [to be added last during steeping]
1 tbspFine Minced Garlic [to be added last during steeping]
1/2 tspScorpion Chilie Powder [to be added last during steeping]
3 tspBaking Soda [add 1 teaspoon at a time at finish to reduce acidity]

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Steps

30 mins

1

Throw everything in your blender and then place it in a stove pot and simmer in a large pot for about 15 minutes.
2

After 15 minutes of simmering while still simmering - add baking soda 1 teaspoon at a time, stir and taste test. Your salsa will foam up but no worries - she'll settle right back down. It'll take away most of acidity caused by the tomatoes and chilies. Turn off heat.
3

Lastly, add your 1 tablespoon fresh minced garlic, 2 tablespoons dried Cilantro, 1/2 teaspoon Scorpion Powder and 1 tablespoon dried chives. Mix and let that steep for 5 minutes.
4

Jar salsa up while is still hot then, refrigerate. Once chilled, serve with sour cream, guacamole and tortilla chips. Attached is a great recipe for guacamole.
https://cookpad.wasmer.app/us/recipes/345482-mikes-fiesta-guacamole

Mike's Fiesta Guacamole

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Mike's Fiesta Guacamole

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MMOBRIEN @cook_2891564

on October 19, 2015 23:10

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Dragons Breath Salsa

Mike's Dragons Breath Salsa

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