I've been buggin' a lot of the people I know for a while about how to make my salsa hotter. Well, I figured it out. When I picked up ingredients today I skipped the jalapenos and grabbed a handful of Serrano peppers. Let me say that I have used eight jalapenos and one Serrano pepper and could barely taste any heat. This time I threw about eight Serrano peppers into the food chopper... oops. Now I have burn-a-hole-in-your-stomach salsa. You can't even begin to contemplate the missing cilantro because the burn is so strong. The only thing I think will fix it is about four more pounds of tomatoes.
Does anyone know if you can freeze salsa? If I can't, I'll make a pitcher of margaritas and have everyone over to help us out.
10 years ago
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