Fresh Homemade Salsa

Preparation Time 10-15 min

1            28 oz can whole tomatoes (drained)

1/2         brown onion (diced)

2            jalapeno peppers (diced)

2            Fresno peppers (diced)

1/4         cup cilantro chopped

1/2         teaspoon cumin

1            teaspoon white sugar

1/2         teaspoon sea salt

1/2         lime squeezed

1. Dice the jalapeno and fresno peppers (burning the exterior before dicing the peppers is optional). Add the diced peppers and a teaspoon of oil to a small skillet and brown/slightly burn the peppers, then set aside.

Peppers before cooked

Peppers after being cooked

 2. Add all of the ingredients to the blender including the cooked peppers and blend/pulse to desired consistency, usually about 8-12 pulses for 1 second each.

3. Enjoy

Bird's eye chili / Thai Chili

This chili is becoming one of my favorites because it's like a serrano on steroids. I have been buying these at a local market for over a year. I usually just need to add a few to a small meal that I am cooking and that seems to do the trick. They have a serrano like flavor and are great for using with mexican dishes. The hotness rating is between 50,000 - 100,000 scoville units which is perfect for people who like it hot.