Two Bowls of Salsa One Hot, One not so Hot

A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
~P. J. O’Rourke~

What a way to get to get a weekend started salsa and one of my favorites is that perky or shall I say the perkiest chile Pequin version from my daughter’s friends way down near the border in Arizona and I’ve never had anything like it anywhere…the other is my not so famous interpretation of a restaurant-style salsa using fresh summer tomatoes.  The border recipe can be adjusted according to your heat level preference, but for today, I’m happy with 15-18 of the tiny peppers crushed in my batch especially.  Have fun dipping your favorite tortilla chips or buy a big bag at Chuy’s restaurant, always fresh, thin and crispy.

Border Fiery Hot Salsa, that is if you use a lot of peppers

1    package  Chili Pequin, 4 ounces, careful they are fiery hot!  I counted out 18 and that was enough heat for today’s batch
4   garlic cloves — (4 to 5)
3/4  cup  water
3   tbsp  red wine vinegar
2   tbsp  bouillon — (2 to 3) (1 pod of Knorr beef stock)
Blend for about a minute or 2 — and then add:
2   6 oz  tomato sauce cans
3    tbsp  crushed oregano/ Mexican if you have it)
Mix —  if not hot enough add chili pequin.

I have also added this recipe to my own salsa recipe which follows — note no specific amount they are to your taste:

YaYa’s Salsa
2 large fresh farm stand tomatoes. about 16-18 ounces, cut into large chunks
3-4 cloves garlic, minced
1 sprinkle of ground cumin, about 1/4 teaspoon or to taste
juice of one medium lime, and a little grate of zest
1/2 teaspoon honey or agave syrup
1 can Rotel mild tomatoes
*Optional addition for a smoky hit of peppers, Hatch canned green chilis to taste
Salt and pepper to taste
sweet onion 1/4 cup, large chunks
1/4-1/2 cup fresh cilantro
1 small jalapeno pepper, seeded and minced

Whiz this up in a blender or use a stick blender (I like my salsa on the chunkier side), chill and serve with restaurant style chips…

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