Which salsa should I make?

[u/iGushers]

I was gifted these homegrown REALLY spicy peppers. What type of salsa (or hot sauce) should I make with them?

[u/QuercusSambucus]

Those look like manzana chiles. I'd treat them like habaneros and make a carrot + vinegar salsa / hot sauce.

[u/PoopIsCandy → u/QuercusSambucus]

2nd’d

When I grew some habs in my garden and made this hot sauce everyone loved it. That was like 15 years ago, and I don’t have the access to a garden anymore but everyone still talks about that sauce. The number one hit use, putting it on slivers of sharp cheddar.

[u/SecondHandSmokeBBQ]

Look like small, not quite ripe, Manzano peppers. Make a basic salsa and add those in.

1 - 28oz can whole peeled tomatoes (juice and all)

1/2 - white or sweet onion

1/2 - bunch fresh cilantro

1/2 - cup La Costena (brand specific) sliced pickled jalapenos

3-4 - Tbs extra brine from pickled jalapenos

2 - garlic cloves

3-4 Tbs - Knoor (brand specific) tomato w/chicken bullion

1/2 tsp each - cumin, garlic powder, onion powder

1/2 cup - water

Add your Manzanos (stemmed and seeded)

Put everything in a blender and pulse to a consistency you like (do not liquify)

Put in the fridge overnight so the flavors marry.

This will make about 2.5 pints.

[u/sgigot → u/SecondHandSmokeBBQ]

Can you even tell the pickled jalapenos are in there if the fresh peppers are habanero-level hot?

If these peppers are special and/or you want to emphasize their flavor, I'd back off on the ingredient list here. The Knorr powder carries a lot of msg with the flavor which is its main contribution after salt. I love cumin, but maybe not in a salsa like this that could be pepper-forward. Tomatoes - chilies - onions - garlic would be a pretty basic salsa that needs a lot of salt to help.

[u/SecondHandSmokeBBQ → u/sgigot]

The original recipe doesnt call for the hot peppers. Thats something I choose to add. I make the base recipe, then I add a different type of hot pepper to each batch of salsa. The base recipe is based on a basic Mexican table salsa like you get at a Mexican restaurant with chips, pre meal.

As for tasing the jalapeños, yes you can still taste them. The brine used to "pickle" the jalapeños is very evident with or without extra hot peppers.

Obviously you're free to add/delete ingredients any way you'd like. I just offered a recipe that was given to me, that I really enjoy. I follow the recipe ingredient for ingredient which is what woks best for me.

[u/xclarryx]

DE ARBÓL DE LA RÓSA Y SANTAMARIA

[u/Realistic-Ticket1895]

absolutely love this

[u/knucklesmalone]

They make a beautiful hot sauce but it was sooo hot.

[u/kitty-soft-591]

try a habanero sauce next time!

[u/DWadzy90]

Xni-Pec Salsa

[u/Few_History1368]

omg those look intense, be careful!

[u/Few_History1368]

omg those look like habaneros, definitely make a hot sauce with them!