Ready in 2 hours
I've grown tired of the fresh style Picantes and Caliente Salsas I've been getting and have been making this Pace style sauce for a couple of years now. I grow a lot of different peppers and when they fruit I make about a gallon of this a week!!! It never goes bad if you know what I mean...
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In a blender, add the canned tomatoes with juice, garlic, Thai chilies, habenero, cumin, cayenne powder, black pepper, oregano, lemon juice and olive oil. Blend until smooth.
Seed and chopped the tomatoes, green peppers and onions to desired chunkiness.
Combine in a large, heavy pot and bring to a boil, adding the whole carrot and Mad Dog 357 if desired. Reduce heat and simmer uncovered for 1 hour. Remove carrot and allow to cool slowly, then chill.
Add chopped cilantro, mix well, then eat.
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thetitan99 4 years agoI grow many different very hot peppers and tend to use whatever I have at the time. I like to add a pepper called monkey face to give it a citrus-like twist. The after a few days the flavors combine even more. This can be frozen indefinitely and lasts in a refrigerator for 2-3 weeks. [I posted this recipe.]