2005-09-03
Salsa too HOT!!
I made a batch of fruity salsa this afternoon and I failed to carefully read the can of diced peppers before I added them. It turned out that instead of chopped green chilies [mild] they were chopped jalapenos [hot]. The resulting salsa is really good but has a slow burn that's about a full star hotter then what I really intended, and is just barely within my tolerance.
It's so good. But... but ... but... it's so hot.
In the salsa is:
It's so good. But... but ... but... it's so hot.
In the salsa is:
- 1/2 bunch fresh cilantro, chopped fine
- one 4 oz can diced jalapenos
should have been diced green chilies - one 14.5 oz can petite cut diced tomatoes
- one 14.5 oz can petite cut diced tomatoes with zesty jalapenos
- one nectarine, chopped
- two packets Splenda
- 1/2 cup fresh blue berries
- 1/4 cup dried chopped onions
- splash lemon juice
- two pinches garlic salt
- dash Old Bay
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