1 lb Banana Peppers (hot) 1 lb Green Bell Peppers 2 Large Onions 1 Bulb of Garlic 64 oz Catsup (2 bottles) 1 lb Brown Sugar 1 c Dark Cider Vinegar Grind together peppers, onion and garlic. Blend together catsup, brown sugar, and vinegar. Stir well and boil 20 minutes. Pack hot and seal Note: I use the cheapest catsup I can get at a warehouse grocery store. This BURNS EASIL! So keep heat low and stir often prior to canning.
How To make Hot Pepper Salsa's Videos
The BEST Mexican Restaurant SALSA ROJA Recipe (+ the secret ingredient)
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Years ago I used to have a restaurant down in the Tex-Mex and taqueria territory of San Juan, Texas.
In an effort to serve consistent, delicious salsa roja to the customers I needed to make large batches at a time. This is the exact recipe I came up with that kept everyone coming back for more.
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5 roma tomatoes 5 serrano peppers A handful cilantro ¼-⅓ Onion 1 Can crushed tomatoes 3 Canned Chipotle Peppers in Adobo Sauce
SALSA MACHA - Spicy, Smoky, & Crunchy Mexican Chili Oil Recipe! - Chef Michael
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Easy Salsa Verde Recipe - HOT AF ???????? (only three ingredients) #salsa #recipe #fajitas #carneasada
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Chipotle Red Tomatillo Salsa - At Home #Shorts
This is the closest I was able to get to Chipotle's Red Tomatillo Salsa through many trials and errors. Chile De Arbol is in the picture on their website, however, it is extremely hot. When added to this salsa in low amounts, the color will always be a light brown. When you add a lot, even de seeded, the color is still not red enough and the salsa is beyond too spicy for most individuals. New Mexico Chiles have good heat, and bring a rich red flavor. Chipotle's website only references Red Chiles, but the picture resembles chile de arbol.
Ingredients: 13.5 Oz Green Tomatillos 4 New Mexico Chiles, de-seed one. For maximum spiciness, do not deseed any. 4 Small Chile de arbol peppers (unseeded) to bring the heat to the next level (HIGHLY Rec) 1 teaspoon kosher salt 1 teaspoon black pepper 1 to 2 teaspoons tabasco sauce 1/2 tablespoon garlic powder 1 teaspoon cumin powder 1/2 cup water