Brennan’s Blazin’ Bonnet Salsa
This salsa is made from home-grown Scotch Bonnet and Jalapeno peppers. Although the Scotch Bonnet has a heat rating of 100,000–350,000 Scoville Units, the unique blend of ingredients gives this salsa a robust taste. I created this recipe after I found that the other really spicy salsas on the market lacked taste and primarily focused on pure heat.
4 Scotch Bonnets or 4 Habaneros
4 Cloves Garlic
1 Large Tomato
1/2 White Onion
2 Tablespoons Vinegar
1 Teaspoon Salt
1 Teaspoon Brown Sugar
1 Teaspoon Ground Cayenne Pepper
1 Teaspoon Chili Powder
2 Dashes of Worcestershire Sauce
2 to 3 tablespoons minced Cilantro
1. Chop Peppers, Garlic, Cilantro and Onion.
2. Combine Peppers, Garlic, Onion and Vinegar in a non-reactive pan over medium heat and stir occasionally until peppers, onion and garlic are softened.
3. Chop Tomato
4. Combine all ingredients in food processor or blender and puree until smooth.
5. Serve and enjoy!
added on 4/10/2012 by Adam Brennan