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Bob's Hotter 'n Hell Habanero Salsa


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  • 12 medium jalapeño peppers
  • 4 serrano peppers
  • 4 habanero peppers
  • 4 tomatillos, husks removed
  • 4 large garlic cloves
  • 1/2 large onion
  • 1/2 bunch cilantro (no stems)
  • Juice from 2 limes
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground cumin
  • 2 cans (about 14 ounces each) diced tomatoes with basil, garlic & oregano, undrained
  • l



Step 1

Parboil peppers and tomatillos by dropping into a pot of boiling water for 1 to 2 minutes, or until slightly soft. Drain, then chop very fine. Finely chop the garlic, onion and cilantro.

Combine chopped ingredients in a large bowl. Add lime juice, salt and cumin. Add canned tomatoes and mix well. Pour mixture into blender and blend on lowest speed.

Makes about 1 quart, or 16 servings.

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