3rd Place Salsa

[MooniesBBQ]

This is my Salsa recipe - I have been making salsa since I was a young kid playing in the kitchen with my housekeeper. This year I entered the salsa in to the Austin Chronicle Hot Sauce Festival and got 3rd place (for individual red sauce) - hence the name "3rd Place Salsa". Next year I'll send out the recipe for 1st Place Salsa.

Ingredients:
3 Tomatoes - vine ripened if possible
1 White Onion.
1-2 Garlic bunches (so, 8 - 20 cloves) (depends on your taste - garlic adds a different kind of spice)
1 bunch Cilantro
1 bunch Green Onions
5 limes
3-20 Serrano Peppers (depends on your tongue)
0-5 Habanero Peppers (again - it's your tongue)
1 can fire roasted tomatoes (whole) (note - this is a double-size can. Not sure what the oz measurement is, but it's a big can)
Kosher Salt

Take the Tomatoes, Onion and Garlic, chop them in large chunks and throw them in a blender or food processor. Blend on medium for a bit then high for a moment - you want the mixture smooth but not watery. Pour all but the last 3 inches into a bowl and set aside. Pick the leaves off the stalks of the cilantro. You will want to skip this step because it's a pain and just chop up the cilantro whole - resist temptation. If you doubt the necessity taste a leaf by itself then taste the stalk by itself - which flavor do you want? Chop the leaves into little bits and set aside. Chop the green onion up as well (how close you get to the white will depend on how much of a bite you want the salsa to have - personally, I go about 1/2 way after I hit the white, leaving about a 1/2 inch to an inch uncut). Add this in with the cilantro and set aside. Add in the Serranos and Habaneros to the blender and run. If you want mild put 1 or 2 Serranos (seeds and all - just cut off the cap). It's easier to make it spicier than milder later. Combine this last bit with what's in the bowl. Serrano peppers are a nice, sharp spice with little after burn. Habaneros are all afterburn. If you want to excite all parts of the spice lover's pallete start with a little of both and move up. I use about 10 - 15 Serranos and 5 Habaneros - but I'm the only one that eats it. Squeeze in the limes in. If they are really juicy stop at 3, otherwise use all 5. You should be able to detect lime juice in the finished salsa without being overwhelmed by it. Add in the greens (cilantro and onions) and mix with a large spoon. Sprinkle salt over the top - start with about a teaspoon and add until it tastes *just a little* too salty. Salt will bring out a lot of other flavors and is a very important ingredient. Add the can of fire roasted tomatoes. Mix. Let it sit in the fridge, covered, at least overnight. This stuff is 10 times better when it has a day or two to marinate and let the flavors combine. The stuff I entered to the competition was a week old. It'll last 3-7 days (after 2 day marinade period) in the fridge if you don't share it. 10 minutes if you do. If you made it too salty or too spicy add a box of Poma strained tomatoes.

Moonie
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