Lupe
04-13-2010, 11:03 PM
burn your mouth now, your belly in an hour and somewhere else tomorrow.
6 Jalapenos
3 medium tomatoes
1/2 clove garlic (or the equivalent in powder)
1/2 onion (yellow, not sweet or red or any of the pretty onions but the make you cry onion)
2 table spoons of lime juice (lemon works just as well, this is your preservative to make it last in the fridge up to a week)
1 table spoon of cayenne pepper
salt and pepper to taste.
First the peppers, don't get the large pretty peppers but the 'old men' the jalapenos with wrinkles, black on the skin, the peppers that had to fight to live.
Wash and de-stem your peppers and scald them in a cast iron frying pan, if the cast iron is not available then wrap them in a wet napkin and microwave them.
half them and toss them in the blender, quarter or chop the tomatoes, onion and everything else and toss it in the blender too. season well.
blend till it's a liquid, till even the seeds are not there anymore (that is where the real hot part of a pepper is)
Store in glass, and refrigerate
6 Jalapenos
3 medium tomatoes
1/2 clove garlic (or the equivalent in powder)
1/2 onion (yellow, not sweet or red or any of the pretty onions but the make you cry onion)
2 table spoons of lime juice (lemon works just as well, this is your preservative to make it last in the fridge up to a week)
1 table spoon of cayenne pepper
salt and pepper to taste.
First the peppers, don't get the large pretty peppers but the 'old men' the jalapenos with wrinkles, black on the skin, the peppers that had to fight to live.
Wash and de-stem your peppers and scald them in a cast iron frying pan, if the cast iron is not available then wrap them in a wet napkin and microwave them.
half them and toss them in the blender, quarter or chop the tomatoes, onion and everything else and toss it in the blender too. season well.
blend till it's a liquid, till even the seeds are not there anymore (that is where the real hot part of a pepper is)
Store in glass, and refrigerate