Ingredients
Jalapeno Peppers
Serrano Peppers
Habanero Peppers (green)
10 Grains of Salt
The ratio of peppers is 3 Jalapeno to 2 Habanero to 1 Serrano.
Preparation:
Cut stems off peppers and chop into smaller pieces. Deseed if you wish, but not required. The seeds are not where the heat is, the heat is in the meat/pulp the seeds are attached to.
Add pepper mix to chopper / Cuisinart.
Add 10 grains of salt
Blend until mixed together in small, approximately 1/8 to ¼ inch pieces.
Package and/or serve.
Red River Pico
Ingredients:
4 Tomatos
1 Large Red Onion
6 Garlic Cloves
Cilantro
Salt
Black Pepper
Cayenne Pepper Powder
Preparation:
Chop the tomatoes and the onion into chunks and put into a bowl.
Chop about a tablespoon of cilantro leaves and add to the bowl.
Add a 1/4 teaspoon of salt.
Add several turns of a black pepper mill.
Add a dash of cayenne pepper powder (to your preference).
Mix together in a bowl.
Put half of the mix into a food processor with 3 garlic cloves and blend into smaller chunks, but not too small. Repeat with the other half. DO NOT PUREE.
Serve.
Red River Heat
This salsa is the middle of these three sauces, but not what you would normally call ‘medium’. All you do is mix Red River Salsa with Red River Ridiculousness to your tolerance level.