Suggestions for a salsa recipe

Rivet wrote: Kiwi, those swee, mild unknown peppers you have look like they are what we call banana peppers here. They are very mild and tasty as you've noted, and after seeding, I chop them up into thin rings and put them in salads...they are delciious that way. When they are younger they are "yellower green" and are even milder then.   Looks like you have a great combination of peppers ready to go. Just dial up the spice mix you like, and don't forget lime juice....key for good stuff.   That recipe Boilermaker gave you is OUTSTANDING! He sent me a jar and it was delicious!

I totally concur with Rivet on the Boilermaker salsa...I was lucky enough to sample some myself, and it is out of this world yummy!

kiwi wrote: right now my digestive system is in considerable distress.

That's my kind of salsa! You made a winner!

Right, I'm now feeling very empty, so here are some production pics.

Here is the portion of the chili to go to the hot smoker, smoked with ex bourbon oak freshly dumped and still wet, and they were sloshed in bourbon as it was lit as well. Came out super yum.



The rest of the habaneros got a quick grilling, then they were combined in the blender with some tomatoes and a bunch of cilantro, some corriander and cumin, cider vinegar and a lot of lime, inc zest.



that got tranfered to the pot with some more chopped tomatoes, and after 20 minuites of simmer,  threw in about a third of the chopper peppers, 2 chopped white onions, and about a third of a bunch of cilantro. I like staggering additions in saucey things to get a profile of textures. It also got another can of chopped tomatoes at this stage, to get it thin enough to support the chunkiness to come.

Another 20 mins to half an hour on a very low heat, and I added all of this:



ending up with this:



and this:



and this:



I'm pretty happy with it, all in all. I'd say that I achieved the goal, which was to make people that don't like chili deeply, deeply uncomfortable.

Thanks for all the help.

I wouldn't want a salsa this hot to be fresh, that's why I opted for the cooked method, even though a lot of the veges went in right at the end so didn't really get cooked. I don't know, I just feel that a fresh salsa should be, refreshing, somehow, and there is way to much heat in this for that!

Heat level... Well probably well within your comfort zone if you can eat habaneros raw without too much trouble (I top out at trying a little slice for a laugh every now and then). For me, it's on the bleeding edge of too hot - you certainly know about it, and it has wrecked havok on my insides (and I'm a seasoned curry muncher), but you can just bring yourself to grab another chip and have some more. That's really the best way I can describe it, other than comparision I guess. The finished product tastes about the same as eating my cayennes off the vine.

There's a lot of diced tomatoes in there. A kg or so fresh and a few cans as well. Also loads of lime, juice and zest. I'm pretty happy with it actually, it's come out exactly as I wanted.

looks very nice, richard. i might die trying it, but it would be a great way to go! as another beneficiary of andy's salsa ~ i can say for sure that, heat or no heat, he knows exactly how to bring wonderful flavours out!

welcome, dazarooney ~ glad we were able to provide some good information! hope to see more of you in the future!