Best Salsa De Eppinette A Three Pepper Inferno Recipes
SALSA GUILLE
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Provided by Andrea Aliseda
Categories snack Salsa Onion Garlic Chile Pepper Peanut Butter Peanut Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Sauce Dip Appetizer
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
- Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
- Transfer to a small bowl and top with peanuts just before serving.
- Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.
SALSA DE EPPINETTE: A THREE-PEPPER INFERNO
A fresh tasting, thick and chunky, habanero salsa that tangos on the tongue before igniting a nuclear fusion in your throat. This recipe is delectable as is, but can also be easily adjusted in both heat and flavor to suit personal tastes. Use additional peppers to taste if you dare!
Provided by Jeff Eppinette
Categories Salsa
Time 35m
Yield 20
Number Of Ingredients 15
Steps:
- Place the stewed tomatoes, garlic, minced habanero pepper, minced jalapeno pepper, minced serrano pepper, and half of the diced onion into a food processor. Process until the mixture has been pureed.
- Peel the carrot, then use the vegetable peeler to cut the carrot into thin shavings. Roughly chop the shaved carrot along with the cilantro leaves. Place the carrot, cilantro, diced canned tomatoes, chopped fresh tomato, green onions, lime juice, vinegar, salt, and black pepper into the food processor. Pulse until the salsa reaches your desired consistency.
- For best results, pour into jars and let sit in refrigerator for 2 to 3 days, but feel free to indulge immediately.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 257.4 mg, Sugar 1.9 g
COPY LA SENORITA'S FIRE CRACKERS AND JALAPENO DIP
They are by far the best thing on they menu and so simple to make. Eric worked as a cook there a few years back
Provided by Stormy Stewart
Categories Cheese Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. mix the cream cheese with the amount of jalapeños and bacon you want for personal hotness level. Roll some of the mix into a tortilla shell and deep fry until lightly brown about a minute or two in hot deep fryer.
- 2. for jalapeño jelly (mix ahead so the glaze can color the jalapeños. Mix glaze with diced jalapeños and refrigerate until ready to serve
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