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Jack Frost Salsa




Source of Recipe


the web


Recipe Introduction


This recipe is for the gardeners, who lose some of their tomatoes to frost. You can beat the frost by harvesting green tomatoes and using them in salsas. Although green tomatoes have less flavor than tomatillos, or Mexican green tomatoes, they make an adequate substitute. The addition of fresh basil in this salsa is highly irregular, but very pleasant. Really Hot Pepper Sauce (recipe below)


List of Ingredients




2 green tomatoes, cut in wedges

3--4 jalapenos, seeded

1/4 cup diced onion

1 tablespoon chopped fresh basil

1 tablespoon red wine vinegar

salt

Really Hot Pepper Sauce (recipe below) or Louisiana Hot Sauce



Recipe



In a food processor fitted with a steel blade, combine the tomatoes, jalapenos, onion, and basil. Process until finely chopped and well mixed. if you do not have a food processor, finely chop the ingredients and mix by hand.

Add the vinegar, salt, and hot pepper Sauce to taste. Let stand for about 1 hour to allow the flavors to develop. Stir well before serving.

Yield: Approximately 1 1/2 cups



Directions
REALLY HOT PEPPER SAUCE:
No kidding. This one is hot. If you a shaker bottle from a commercial hot sauce, such as Tabasco or Frank's Louisiana Red Hot Sauce, you may want to store and serve this sauce in the shaker bottle, so only a drop pours out at a time.

2 cups small hot chiles (chile de arbol, pasillas, etc.)

3 cups boiling water

1 tablespoon vegetable oil

6 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoon dried oregano

1 1/2 cups distilled white vinegar

1 teaspoon salt

1/8 teaspoon liquid smoke (optional)

Combine the chiles and boiling water in a non-aluminum bowl and set aside to soak for 1 hour.

In a non-aluminum saucepan, heat the oil. Add the garlic, cumin, and oregano and saute for 3 minutes. Add the chiles, soaking water, vinegar, and salt. Bring to a boil, then simmer, covered, for 2 1/2 hours. Add more water, if necessary; the chiles should be just covered by the water.

When the chiles are quite soft, puree in a blender or food processor fitted with a steel blade. Strain through a non-aluminum strainer. If desired, stir in the liquid smoke.

Cover tightly and store in the refrigeratore. The sauce will keep for several months. Yield: 1--1 1/4 cups.