Red Dragon Salsa Recipe

In the text of Monty Python, those comedic greats: “And now let's talk about something very different! ” I want to share a recipe. This is something I created myself, without having input everywhere else, aside from the working information about salsa ingredients I have gathered throughout the years. Two things set this salsa other than what you can buy on the shelf. First, it’s fresh. That may imply it won’t last as long, but making your own personal salsa is surely an incredibly satisfying and triumphant experience, only matched (I am assuming) by witnessing the birth within your first-born child. If you’ve never made your individual salsa, this can be the time to begin. Second, this type of recipe uses a component you won’t get in many, if any, jars at the grocery store. Specifically, my Red Dragon Salsa demands pitaya, or, as it's more commonly known within the states, dragon fruit. Dragon fruit is native to Taiwan along with the surrounding locales, however it tends to pop-up in larger groceries around this time of the season. This particular fruit generally comes with a vibrant pink and green skin, which is an interesting contrast on the pale white flesh that comes with the inside. As with kiwi, the dragon fruit is dotted with small black seeds, and also the flesh includes a similar texture fot it of the fuzzy brown fruit. But enough this. This is Eat More Heat, not Eat More Fruit. Let’s glance at the ingredients. Our more astute readers will discover that I did not provide specific amounts for some with the ingredients. For me, cooking is surely an art, not just a science, and decisions like ratios and measurements really should be left up towards the artist.

Fortunately, the white membrane made up of the seeds actually has most with the heat - so you're able to leave the seeds out entirely. Include that as an alternative to cutting it away (puree it so it gets distributed) and you will have all the temperature you need. If you don't, go on and throw those seeds set for a little boost! Made a new batch today with canned tomatoes and habenero peppers. Finely mince cilantro and onion. Drain juice from Rotel can. Combine all ingredients within a blender and produce to desired consistency. We're only using ten ounces of tomatoes and chilis so note small portions of salt and garlic powder. Note large of this salsa. It's brown in opposition to red like our past endeavors. This is nice given it gives this place a distinct look besides milder salsas/sauces. As I said before, this salsa is hot, so be aware and be sure it's clearly labled so those that have milder palettes defintely won't be calling for your mind. What's nice concerning this recipe is that it makes about 1/3 from the usual batch. This is perfect for a salsa party since many likely only a few of the guests are going to be brave enough to dip on this. I could still go hotter. November 23, 2009: Round IV -- It's GREEN! This cool, refreshing salsa is a good contrast towards the very hot type mentioned. Please note: mint can overpower a sauce so start by using a tiny amount, less a teaspoon, along with perhaps even only 6 leaves. There are many different types of mint and flavors will even differ drastically according to the age on the plant. Drain juice from tomatillo can. Crush tomatillos available and drop in blender or blender (if using blender process in batches). Slice fresh tomatillos into manageable pieces then add to crushed tomatillos. Add juice of lime and pickle juice from jalapeno jar. Blend or process until smooth. Peel zuchini and cut from stem to separate (so you have an extended cut with a protracted, flat working surface down the middle). Cut 1/2 of zucchini roughly and complement mixture. Cut banana pepper roughly and drop in. Add jalapenos, onion, cilantro, mint, and seasonings. Process or blend to desired thickness. Optional: Reserve some from the canned or fresh tomatillos, together with onion, cilantro, mint, and pepper, and finely mince for making the sauce chunky. Disclaimer: Throughout this whole website, statements are produced pertaining for the properties and/or functions of food and/or nutritional products. These statements have not been evaluated because of the Food and Drug Administration that materials and products usually are not intended to diagnose, treat, cure or prevent any disease.

Chop inside the onions and tear off of the cilantro leaves. Now it's time to organize the bhut jolokia. First things first: PUT ON GLOVES! If you handle it along with your bare hands, it'll burn hands. And then you might go to your bathroom and if you're stupid, you might burn something different. To reiterate - don't touch this chilli, or most things that the chilli comes in contact with, until it is suitably washed. Mince the ghost pepper super finely. The last thing you wish is to have big chunks in this thing accidentally going swimming the salsa, burning people's faces off - Raider's in the Lost Ark style. Now heat inside the vegetable oil inside a normal-sized saucepan over medium-high heat. Add the onions and permit them to sweat for around five minutes. Drop heat down to medium, and add the tomatoes, garlic, cilantro, and ghost pepper. Stir and cook these together for the next 5-8 minutes approximately, before tomatoes begin to break down. Add the cumin, coriander, lime juice, and a few salt and pepper. The amount of salt and pepper will depend on your relationships with those spices, but I chose about a teaspoon of salt and also a ½ teaspoon of pepper. Cook and stir a combination for a couple more minutes, and after that remove it from heat and allow it cool a little. Once cool-ish, pour the whole mixture in a blender. Blend fairly thoroughly, because this salsa is significantly better smooth than excessively chunky (remember, you will DO NOT want big chunks of chilli on this thing). Once blended, you may put it away, or place it back within the saucepan and give it time to simmer for a couple of minutes to allow it reduce and cook off some with the excess water. But I wanted it as being soon as you can, so I put it in the bowl, covered it, and put from the fridge. Make sure it chills for around 2 hours before serving. In fact, if you're able to resist for your long, 8 hours or maybe more is the perfect length of time. The taste from the bhut jolokia salsa will vary with regards to the chilli itself. Mine a delightfully smoky, melon flavor, along which has a huge kick of spice. I found so that it is delicious, and I've recently been asked when I'm going to generate it again. Hopefully you could have as much luck with it as being I did.