Salsa of the Gods
Ingredients
- 20 -40 fresh tomatoes, diced ⓘ
- 1 -3 habanero, finely chopped (seeds included!) ⓘ
- 8 anaheim chilies ⓘ
- 3 -4 fresh cayenne peppers
- 6 -7 serrano peppers ⓘ
- 1 -2 bunch fresh cilantro, finely chopped ⓘ
- 1 garlic clove, chopped ⓘ
- 12 white onion, chopped ⓘ
- 6 -7 leaves kale, chopped and the veins removed ⓘ
- 4 cups fresh spinach, chopped ⓘ
Instructions
- Chop all ingredients except for the peppers and put them in a very large stockpot to boil.
- Roast all peppers (except for habaneros) in the oven until the skin bubbles (some may be black).
- Drop the peppers in cold water and peel the skin off.
- Process all the peppers including habaneros (and the onion if desired) in the food processor until very fine.
- *warning----do not touch the peppers after processing---the oil sticks to your fingers and burns very badly!
- Use a spoon and add to the salsa.
- Boil about half an hour (until the tomatoes cook down) and pour into a large bowl and refrigerate before eating.
- Serve with lots of tortilla chips and prepare to be addicted!
- It also goes well in all mexican dishes.
- You can also add it to some velveeta for queso dip.
- Freezes well.
Nutrition & Diet Analysis (per serving)
201
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).