Thursday, May 14, 2015

Jalapeño Salsa

Tip:  Read directions completely before preparing.

2 lbs., jalapeño peppers
13 gloves, garlic, peeled
1 medium, yellow onion, peeled and quartered
3 teaspoons, sea salt
¼ teaspoon, white pepper
5 cups, water

If you are sensitive to the heat of jalapenos, I recommend wearing gloves; it will keep your hands from burning. On the same note, be sure not to touch your eyes! If the peppers do burn a part of your body use a milk product, not water, to cool down the burn.

Rinse off all the jalapenos. Cut the stem end off, and then cut the jalapenos lengthwise. Remove the seeds of the jalapenos.  Depending on how hot YOU prefer your salsa, you can leave s0me with seeds.  Its heat can be mild or pack some serous heat!  The more seeds the hotter.  Even removing all the seeds leaves a nice heat that I particularly can enjoy.  It may be to overbearing if too spicy and not enjoyable to some.  Set aside.

Peel your garlic and onion and quarter the onion.

In a large pot add all the prepared ingredients, jalapenos, garlic, and onions.  Add the salt, pepper and 5 cups water.

Over high heat bring to a boil, and then lower heat to medium.  Let simmer for 45 minutes. If possible it may be preferable to boil outside.  The aroma can be overbearing. I used a New Wave portable stove and cooked them on my patio. If not, you may want to open your windows... 

Once done simmering, pour all into a blender and pulse until smooth!  Or if you have a hand emersion blender, blend in the pot.  Once cool place in mason jars and refrigerate!  Enjoy!

Over Eggs!!

Quantity:  Approximately 30 oz. Salsa

Tip: This salsa can be drizzled over eggs, tacos, steaks, or pork chops!  Used in cooking recipes to add that extra punch!  Used as a marinade, or just eaten with tortilla chips!