Roxy15
New member
I made this yesterday and this time I added 2 Habanero Peppers to make it even hotter...it was better by adding them.
3 lbs. Roma Tomatoes
3 Roma Tomatoes
4 Bunches Garlic
***Not Individual Cloves
Juice Of 2 Lemons
3/4 Tsp. Salt
Garlic Salt, To Taste
1/2 T. Cayenne Pepper
3/4 Tsp. Ground Cumin
Sliced Green Onions, To Taste
6 Jalapeno Peppers
***Take Seeds Out
6 Serrano Peppers
***Take Seeds Out
2 Habanero Peppers
Chop The 3 Roma Tomatoes By Hand, Refrigerate In A Covered Bowl.
Peel Garlic, Separate Cloves; Using the “S” Blade, Pulse In Food Processor To Chop Garlic.
Put Chopped Garlic In A Bowl.
Take Stems Off Of Peppers, Slice In Half & Remove Membranes & Seeds.
Wash Peppers Under Cold Water In Colander.
Put Peppers In Food Processor & Using The “S” Blade, Pulse To Chop Peppers.
Put Chopped Peppers In A Covered Bowl.
Using A Dutch Oven, Bring A Large Pot Of Water To A Boil.
Put The 3 lbs. Of Roma Tomatoes In Boiling Water & Boil Until The Tomato Skins Start To Loosen & Set Color.
Drain The Tomatoes.
Using The “S” Blade In The Food Processor, Pulse Tomatoes Until They Get To The Consistency That You Want.
Squeeze 2 Lemons For Lemon Juice In A Bowl.
Put Refrigerated Chopped Tomatoes, 3 lbs. Crushed Tomatoes, Lemon Juice, Salt, Garlic Salt, Green Onions, Garlic, Jalapeno Peppers, Serrano Peppers, Ground Cumin & Cayenne Pepper In Dutch Oven.
Bring To A Boil & Continue Boiling Until Vegetables Are Soft & Until Mixture Has Reached Desired Consistency.
Remove From Stove; Put Salsa In A Covered Bowl; Refrigerate.
3 lbs. Roma Tomatoes
3 Roma Tomatoes
4 Bunches Garlic
***Not Individual Cloves
Juice Of 2 Lemons
3/4 Tsp. Salt
Garlic Salt, To Taste
1/2 T. Cayenne Pepper
3/4 Tsp. Ground Cumin
Sliced Green Onions, To Taste
6 Jalapeno Peppers
***Take Seeds Out
6 Serrano Peppers
***Take Seeds Out
2 Habanero Peppers
Chop The 3 Roma Tomatoes By Hand, Refrigerate In A Covered Bowl.
Peel Garlic, Separate Cloves; Using the “S” Blade, Pulse In Food Processor To Chop Garlic.
Put Chopped Garlic In A Bowl.
Take Stems Off Of Peppers, Slice In Half & Remove Membranes & Seeds.
Wash Peppers Under Cold Water In Colander.
Put Peppers In Food Processor & Using The “S” Blade, Pulse To Chop Peppers.
Put Chopped Peppers In A Covered Bowl.
Using A Dutch Oven, Bring A Large Pot Of Water To A Boil.
Put The 3 lbs. Of Roma Tomatoes In Boiling Water & Boil Until The Tomato Skins Start To Loosen & Set Color.
Drain The Tomatoes.
Using The “S” Blade In The Food Processor, Pulse Tomatoes Until They Get To The Consistency That You Want.
Squeeze 2 Lemons For Lemon Juice In A Bowl.
Put Refrigerated Chopped Tomatoes, 3 lbs. Crushed Tomatoes, Lemon Juice, Salt, Garlic Salt, Green Onions, Garlic, Jalapeno Peppers, Serrano Peppers, Ground Cumin & Cayenne Pepper In Dutch Oven.
Bring To A Boil & Continue Boiling Until Vegetables Are Soft & Until Mixture Has Reached Desired Consistency.
Remove From Stove; Put Salsa In A Covered Bowl; Refrigerate.
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