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Mexican   -   Fire Storm Salsa   adapted from Storm Wilder

  • 3 *New Mexico Green Chiles -- roasted and chopped
  • 3 *Jalepenos -- seeded and chopped
  • 7 Large Ripe Tomatoes -- chopped
  • 3 Medium Red Onion -- chopped
  • 3 Cloves Garlic -- chopped
  • 2 Small Celery Stalks And Leaves -- finely chopped
  • 3 Tablespoons Fresh Parsley -- finely chopped
  • 3/8 Cup Fresh Cilantro -- chopped
  • 3/8 Cup Olive Oil
  • 1 Lime Lime Juice -- squeezed
  • 1 Tablespoon Cumin
  • 3/4 Teaspoon Ground Cloves
  • 3 Medium *Habenero Pepper -- very finely chopped
  • 3 Medium *Bell Pepper -- roasted and chopped
  • 3 Medium *Poblano Peppers -- roasted and chopped
Directions Combine all ingredients and allow to sit for 1 hour before serving, best if left overnight. You may wish to use gloves or plastic bags over your hands when handling hot peppers.
You do not _have_ to roast the peppers, but the flavor is very much enhanced if you do. Try it! To roast peppers place under broiler until skin is brown and bubbly about 3 minutes per side. Take out and place in paper bag to cool. Skin peels off easily in about 10 minutes. Do not roast jalepenos, they test best fresh, just finely chopped.
New mexican chiles are sometimes called Anaheim chiles, usually available in produce department.
Heat Level Variations:
Death Salsa:
Use the 3 habeneros, VERY finely chopped, 3 new mesican, 3 jalapenos
Hot Salsa
Use 1 habenero VERY finely chopped, 3 new mesican, 3 jalapenos
Medium: 1 new mesican, 1 jalepeno)
Mild: Use poblanos and bell peppers no other peppers.
Serves 3
Time to Make 0:00

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