This sauce is SCREAMING HOT!.. With and intense amount of garlic and habaneros, it is not for the sensitive palate to say the least! I like it it a lot... in small doses, plus it can be used like Sriracha or tobasco in small doses, like one or two drops.
Me, being me, has enjoyed 1/4 cup at a time, dipping broccoli and cauliflower into it.... but I did drool a lot; just a warning!
I used a food processor, and processed the garlic and salt first for an even texture.
1 tbsp salt
20 cloves garlic
22 habanero peppers
1 tbsp toasted cumin seeds
1 medium onion, chopped
1 tsp dried oregano
1/4 cup red wine vinegar
Juice of 1 lemon
Zest of 1 lemon
1/2 cup cilantro
2 packets stevia (or one small pinch)
28 oz can crushed tomatoes
- Pulse the salt and garlic until it is a paste; add the rest of the ingredients and blend until smooth.
- Heat in a pan over medium heat until it comes to a boil; turn off heat and chill for 4 hours before serving.
Yield, 1 qt of VERY hot, but super flavorful salsa. If you are looking for a more palatable salsa click here for my Salsa Recipe
If Tomatillo Salsa/Green Sauce is more your thing, click HERE for my yummy recipes.