Nuclear Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
15 medium, ripe tomatoes, cored and peeled
2 medium onions, chopped
20 medium to large jalapeno peppers
2 medium onions, chopped
2 stalks celery
4 cloves garlic
1/4 cup apple cider vinegar
1 tsp oregano
1 tsp salt
1 tsp black pepper
2 bay leaves
Instructions:
Cut celery into pieces that will fit into blender. Place tomatoes, celery, jalapenos, and garlic in blender and blend until almost smooth. Pour into a 4-qt saucepan and add oregano, salt, black pepper, vinegar, and bay leaves. Bring mixture to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.
All ingredients are approximate and may be adjusted to suit individual taste. You may also substitute canned tomatoes, pickled jalapenos, and dried minced garlic.
Makes about 2 quarts.
By Harvey Pratt.