Dor's Hot Sauce Directions (Red or Green Salsa)

Customize the heat of your hot sauce by using greater or lesser amounts of chili peppers, selecting to keep the seeds (hotter) or eliminating them, and selecting the type of pepper based on desired heat profile. Check out: https://en.wikipedia.org/wiki/Scoville_scale

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Course Salsas, Salads & Slaws

Ingredients

3 tablespoons preferred fat enough to coat the bottom of the soup pot
1 teaspoon salt or to taste
1 cup diced onion
2 - 6 peppers selected for desired heat/color, see note
4 cloves garlic

Instructions

In a pot, heat the oil and salt. Gently sweat the onion for 15 mins, stirring occasionally. Add the chopped peppers of choice — with or without seeds depending on desired heat — and the garlic. Cook gently, stirring for another 5 mins. If you use very hot peppers, wear gloves when you handle the peppers and be prepared for your lungs and sinuses to be affected.Add the rest of the ingredients, plus your choice of additional ingredients to make red or green salsa. Bring to a simmer for 5 mins, then allow to cool. Place in food processer and puree until smooth. You may either strain out the solids in a sieve or leave them in. I remove seeds ahead and keep the solids.Divide the sauce into portions and store in glass. Place the amount you will use within 2 weeks in the refrigerator, and the rest in the freezer where it will last for several months. You can extend the life with more oil and vinegar. (Recipe♦368)

Notes

For Red Salsa:1 pound tomatoes, diced (about 3 cups), or 1-2 cansOption for sweet note: 1 tablespoon sweetener like honey or maple syrupOption to cool and sweeten lightly: 1 cup chopped carrots or chopped appleFor Green Salsa:1 bunch of parsley, coarsely chopped1 tablespoon maple syrupNote on Pepper Options:Mild Heat: PoblanoMedium Heat: Jalapeño (red or green, Serrano)Intense Heat: Habanero (red, orange, or green)Lethal: Carolina Reaper