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Seven Pepper Salsa

This is a very hot salsa. Habanero and jalapeno chile peppers are pureed with vinegar and combined in large saucepan with diced yellow, red and orange bell pepper, diced chipotle pepper, banana pepper, chopped sweet onion, fresh peeled and diced tomatoes, fresh lime juice, minced garlic, white vinegar, and fresh cilantro. Mixture is brought to a boil and then simmered. The result is a slightly chunky, very hot salsa. The salsa can be added to the food processor and processed until smooth if desired. This is a great salsa for use as a condiment like you would use hot sauce.

Ingredients -

1 Yellow Bell Pepper, diced
1 Red Bell Pepper, diced
1 Orange Bell Pepper, diced
1 Habanero Pepper, trimmed
4 Jalapeno or Serrano Peppers, trimmed
1 Chipotle Pepper, diced
4 Banana Peppers, chopped fine
4 cups Sweet Onion, chopped
4 cups Fresh Peeled and Diced Tomatoes
3/4 cup Fresh Lime Juice
2 tablespoons Minced Garlic
4 small cans Tomato Paste
2 cups White Vinegar
1 bunch Fresh Cilantro
1/2 cup White Sugar
1/4 cup Brown Sugar
Sea Salt

Preparation:

1. Add the habanero and jalapeno chile peppers and 1/2 cup of vinegar to a food processor or blender and puree.

2. Add the chile pepper puree and the remaining ingredients except for the white and brown sugars and sea salt to a large saucepan.

3. Bring the mixture to a boil.

4. Boil for 20 to 22 minutes then reduce the heat to a simmer.

5. Stir in the sugars. Season with sea salt, to taste.

6. Simmer for an additional 10 minutes.

7. Serve.

Salsa Making Tips -
Handling Chile Peppers

	The habanero and jalapeno chile peppers contain capsaicin and can cause serious irritation to the skin, eyes, and other sensitive areas. The habanero is one of the hottest peppers available and should be handled very carefully. Gloves should be worn if possible to handle the peppers, or use a cloth to hold the pepper, trim off the top stems and place in the food processor. Wash utensils and work areas with hot soapy water. Wash hands immediately.

Salsa Making Tips -
Seeds and Inner Membranes of Chile Peppers

	The seeds and inner membranes contain much of the heat of chile peppers and can be removed and discarded if desired.