Mike's Habenero Salsa

Name: Mike's Habenero Salsa
Total time: 900 s
Yield: 12 servings
Cuisine: American
Ingredients: ● For The Salsa [everything fine diced]; 3 (14.5 oz) Cans Diced Tomatoes; 1 Firm Beefeater Tomato; 2 (4 oz) Cans Green Chilies; 1 (12 oz) Can Tomatillos [drained - hand crushed]; 1 (10 oz) Can ROTELL Tomatoes; 1 Firm Tomato; 10 Habenero Peppers [de-seeded]; 1 Pablamo Pepper [de-seeded]; 3 Jalapeños [de-seeded]; 1/2 Medium Green Bell Pepper [de-seeded]; 1/2 Medium Red Bell Pepper [de-seeded]; 1/2 Cup Red Onion; 1/2 Cup White Onion; 1 Bunch Cilantro Leaves; 2 tbsp Fresh Garlic [minced]; 1 tbsp Fresh Ground Cumin; 1 tsp Mexican Oregeno [crushed]; 1 tsp Fresh Ground Black Pepper; 1 tbsp Red Pepper Flakes; to taste Lime Juice; to taste Granulated Sugar; to taste Your Favorite Hot Sauce

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

It's Salsa Week here in the O'Brien Shire so you know Habeneros are definitely on the roster! Just chop, simmer, chill and serve! If my 7 and 8 year old students can handle the heat - so can you! Great work kiddos! You do make your instructor proud!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

15 mins

12 servings

● For The Salsa [everything fine diced]
3 (14.5 oz)Cans Diced Tomatoes
1Firm Beefeater Tomato
2 (4 oz)Cans Green Chilies
1 (12 oz)Can Tomatillos [drained - hand crushed]
1 (10 oz)Can ROTELL Tomatoes
1Firm Tomato
10Habenero Peppers [de-seeded]
1Pablamo Pepper [de-seeded]
3Jalapeños [de-seeded]
1/2Medium Green Bell Pepper [de-seeded]
1/2Medium Red Bell Pepper [de-seeded]
1/2 CupRed Onion
1/2 CupWhite Onion
1 BunchCilantro Leaves
2 tbspFresh Garlic [minced]
1 tbspFresh Ground Cumin
1 tspMexican Oregeno [crushed]
1 tspFresh Ground Black Pepper
1 tbspRed Pepper Flakes
to tasteLime Juice
to tasteGranulated Sugar
to tasteYour Favorite Hot Sauce

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Steps

15 mins

1

Fine chop all vegetables and mix.
2

Simmer salsa for 45 minutes and chill.
3

Serve with chips or to the side of most any Mexican main dish.
4

Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on September 07, 2016 19:16

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!