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Spices/Sauces/Rubs, Mexican | |
| 1 whole boiled red bell pepper 9 boiled habanero peppers 1 tsp of salt 1 tsp of vegetable or soybean oil 2 tbsp of white distilled vinegar 8 oz of tomato sauce puree (unsalted) 2 cloves of garlic 1/4 cups of white onions | |
| 1 Remove tail ends from peppers and boil red bell pepper with the habanero peppers for 7 minutes. 2 With a processor or emulsion blender, process remaining ingredients together for about 10 minutes (until seeds disappear) with the boiled red bell pepper and habanero peppers. Discard boiled water. 3 Cool down and there you go! It's a great salsa! | |
| The longer it sets the better | |
Unrated | |
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