Four Alarm Firehouse Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a favorite snack food around the station house. This makes around 4 to 6 quarts, so scale accordingly. I usually use the peppers whole, but the heat can be regulated by removing veins and seeds from the peppers. The peppers may also be roasted on the grill. Ingredients:
3 (15 ounce) cans whole canned tomatoes (thoroughly drained) |
2 (15 ounce) cans diced tomatoes (thoroughly drained) |
4 jalapeno peppers |
4 serrano chili peppers |
1 habanero pepper |
2 anaheim chilies |
2 poblano peppers |
1 medium sweet onion |
4 -5 garlic cloves (i like lots and often use a whole bulb) |
1 -2 bunch cilantro |
Directions:
1. Add onion, garlic, cilantro (stems removed) to food processor, spin until finely chopped. (adding a little of the tomatoe at this time may help).
2. Prepare peppers, by coring and quartering to make them more uniform (remove seeds and veins if desired). Add to food processor and spin until finely chopped.
3. Add the drained Whole tomatoes, and puree.
4. Combine all with diced tomatoes in a large mixing bowl and chill.
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