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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 25 |
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My husband came up with the recipe after years of experimenting. It's best when you use all fresh vegetables from the local farmer's market. This salsa has quite a bit of heat-to reduce, the heat, leave out the habaneros. Ingredients:
20 -40 fresh tomatoes, diced |
1 -3 habanero, finely chopped (seeds included!) |
8 anaheim chilies |
3 -4 fresh cayenne peppers |
6 -7 serrano peppers |
1 -2 bunch fresh cilantro, finely chopped |
1 garlic clove, chopped |
1/2 white onion, chopped |
6 -7 leaves kale, chopped and the veins removed |
4 cups fresh spinach, chopped |
2 tablespoons salt (or to taste) |
Directions:
1. Chop all ingredients except for the peppers and put them in a very large stockpot to boil.
2. Roast all peppers (except for habaneros) in the oven until the skin bubbles (some may be black). Drop the peppers in cold water and peel the skin off. Process all the peppers including habaneros (and the onion if desired) in the food processor until very fine. *warning-do not touch the peppers after processing-the oil sticks to your fingers and burns very badly! Use a spoon and add to the salsa.
3. Boil about half an hour (until the tomatoes cook down) and pour into a large bowl and refrigerate before eating. Serve with lots of tortilla chips and prepare to be addicted! It also goes well in all mexican dishes. You can also add it to some velveeta for queso dip. Freezes well.
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