- 28 oz can whole, peeled tomatoes (you’ll use the juice later if needed)
- Optional: 1 can hot Rotel, drained
- 4 Serrano peppers or 4-5 large jalapenos
- 5 habenero peppers
- 1/2 small yellow onion
- 3-4 garlic cloves (we used minced garlic in a jar, about 3-4 tbsp)
- small handful cilantro
- salt to taste
- Take out all of the tomatoes from the can by hand and place them in a blender. Yes, you’ll get a little messy, but you get a better sense of how much/little juice you need. Set can with juice aside. Pour in hot Rotel, if desired, at this point.
- Cut stems off the Serrano/jalapeno/habenero peppers and throw them into the blender. Add the onion, garlic cloves, cilantro, and salt (roughly estimating how salty you like your salsa).
- Blend ingredients for about 5 seconds, or until chunks of larger items have blended nicely.
- Taste your salsa. If it’s way too spicy, add a little of the tomato juice from the can. You can always add more habaneros for heat. Add onions and garlic if your salsa still needs a little more flavor.
- This salsa is intended to be spicy, as my mom was “angry” a lot of the time when she made it. I’ve adapted her version and hope you enjoy it!
This salsa is intended to be very spicy. It was actually a little difficult for me to share ingredients, as I basically approach this with the “Eh, it needs more ___” mentality. See my Instagram photo on the left panel for ideas on what to pair it with. Family recipe, tweaked a little.
Let me know if you could handle it, or what you had to do to get it just right! 🙂