Sandia Seed's
Tabasco Pepper Salsa Recipe
Make this delicious salsa with fresh or dried Tabasco peppers. They have great flavor and make a killer salsa, so don't just think of them for hot sauce. They also dry easily and are delicious when crushed and used as hot pepper flakes and seasoning for all sorts of dishes.
RECIPE INGREDIENTS:
2-6+ Tabasco Peppers
Add as many fresh or dried Tabasco peppers as desired, of course more equals more heat. Note: You can also use ANY fresh or dried peppers for this recipe (Jalapenos, Santa Fe Grande Peppers, Cayenne Peppers, Habanero Peppers, Thai Hot Peppers, Red Cherry Hot Peppers, Ghost Peppers, Trinidad Scorpion Peppers, you name it!)
Add as many fresh or dried Tabasco peppers as desired, of course more equals more heat. Note: You can also use ANY fresh or dried peppers for this recipe (Jalapenos, Santa Fe Grande Peppers, Cayenne Peppers, Habanero Peppers, Thai Hot Peppers, Red Cherry Hot Peppers, Ghost Peppers, Trinidad Scorpion Peppers, you name it!)
3-4 Large Fresh Tomatoes
(use any fresh Heirloom Tomatoes)
~or~
1 Large (28oz) can Organic Whole Tomatoes
or 2 cups of Fresh Tomatoes
1/2 Cup - Fresh Cilantro leaves (use as much as you'd like)
1/2 Onion
2-6 Garlic Cloves
Fresh Lime Juice (1 lime)
1 Teaspoon of Sugar
Teaspoon of Cumin & Chile Powder to your taste
Salt & Pepper
(use any fresh Heirloom Tomatoes)
~or~
1 Large (28oz) can Organic Whole Tomatoes
or 2 cups of Fresh Tomatoes
1/2 Cup - Fresh Cilantro leaves (use as much as you'd like)
1/2 Onion
2-6 Garlic Cloves
Fresh Lime Juice (1 lime)
1 Teaspoon of Sugar
Teaspoon of Cumin & Chile Powder to your taste
Salt & Pepper
Process the Tabasco peppers and all the other ingredients except the onions in a food processor. Add diced onions at end and blend for just a second to mix them in but to keep the onions intact. Put the salsa in the fridge for an hour or more for flavors & spice to develop. Enjoy with chips, tacos and burritos.
