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Salsa: Very Hot Salsa

Source of Recipe

althea


List of Ingredients

1 can no salt tomatoes (14. something oz), drained
3 jalapeno peppers- seeds and all, stems cut off  (1 if you like it mild)- OR just 1 habanero (which is extremely HOT)
1/2 green or red bell pepper, chopped by hand
1/2 vidalia onion, chopped by hand
3 cloves of garlic, minced  
pinch of oregano
1/4 cup chopped cilantro (optional)
1/2 tsp. crushed red pepper
1/4 tsp. cumin
1/2 tsp. Splenda
splash ( and I mean a LITTLE) garlic red wine vinegar
squirt of lime juice
1/2 tsp rice flour (optional- makes it thicker in the end)


Recipe

Combine drained tomatoes, jalapenos, vinegar, spices and garlic in food processor- whirl the heck out of it- unless you like it chunky. Toss veggies and tomato mixture from processor in small saucepan, simmer gently (like on REALLY low)  for 45 minutes.

Mix lime juice and rice flour together until pasty ( kind of like a roux, eh?) Remove salsa from heat, mix in rice flour/lime jiuce mixture. Place back on slow simmer five minutes or until thicker. Let cool, and refrigerate at least an hour.
I suppose you could quadruple this and can it, too.