Here's the recipe for Nuclear Salsa
Serving Size: About 1.5 quarts
Preparation Time: 1:00
- 15 medium, ripe tomatoes cored and peeled
- 2 medium onions, chopped
- 10 medium to large Jalapeno chiles
- 2 large onions, chopped
- 2 stalks celery
- 4 cloves garlic
- 1/4 c apple cider vinegar
- 2 ts Uncle Steve's Naga Jolokia Chile Powder
- 1 ts oregano
- 1 ts salt
- 1 ts black pepper
- 2 bay leaves
Cut celery into pieces that will fit into blender. Place tomatoes, celery, Jalapenos, and garlic in blender and blend until almost smooth. Pour into a 4 quart sauce pan and add Naga Jolokia chile powder, oregano, salt, black pepper, vinegar, and bay leaves. Bring mixture to boil, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.
All ingredients are approximate and may be adjusted to suit individual taste. You may also substitute canned tomatoes, pickled Jalapenos, and dried minced garlic.
Notes: Use as a dip for chips, or add to any food. Especially good spread on breakfast toast or scooped onto scrambled eggs or omelets.