Mike’s Long Hot Salsa

Ingredients

Nitrile Gloves

Black Pepper to taste

Salt to taste

2 Tbs Olive Oil

13-15 Longhot Peppers

12 Roma Tomatoes

5 Cloves of Garlic

1 Large Honeysweet Onion

4 16 oz Air-tight Containers

 

Preparation

1. Wash and carefully dry your Roma Tomatoes and Long Hot Peppers.
2. De-seed and chop your Long Hot Peppers. Note: You want to wear gloves to de-seed.
3. Dice your Roma Tomatoes and put them in a bowl and place it to the side.
4. Dice your HoneySweet Onion and place them in a bowl.
5. Mince your Garlic and set it aside
6. Heat olive oil on medium in a large pan.
7. Add Long Hot Peppers and cook until they soften.
8. Add the diced onions and cook until they are translucent.
9. Create a small hole in the center of the pan and add your minced garlic. Note: Creating the hole allows for the garlic to completely cook through, about 1-2 minutes. Don’t let the garlic cook in this shallow area for more than 3 minutes because it can burn very easily.
10. Add chopped Roma tomatoes and allow them to simmer until cooked through. Remove from heat and allow the salsa to cool completely.