Nelson’s Hot Salsa

By rmille6277

SUBMITTED BY: Nelson Muncil

Ingredients

• 3 to 4 plum tomatoes (depending on size and taste)
• 3 stalks of fresh, crisp celery
• Red – yellow – green bell peppers (de-seed peppers and cut four 1/2 strips – cut top to bottom – from each color)
• Hot Peppers –
• 2 Jalapeno (1 de-seeded and 1 with seeds left in)
• 2 Serrano peppers (1 de-seeded and 1 with seeds left in)
• 2 to 3 hot finger green peppers (depending on size), Note: peppers can be adjusted to affect taste-less seeds or less peppers, not as hot-more seeds or more peppers makes salsa hotter.
• 3 to 4 medium sized cloves of peeled garlic
• 1/2 of a 2” onion
• 1 bunch of scallions (cut off about 41/2” up the stalk)
• 1/8 cup of tomato sauce
• 1/3 cup fresh chopped parsley
• 1/3 cup fresh chopped cilantro
• Salt and pepper to taste (be generous) fresh ground pepper if available
• 1 tbs ground cumin (more or less depending on taste)

Preparation

Step 1

Put all ingredients together in a food processor and process until minced – leave in processor until checked for desired taste – if additions necessary, put right in processor and mix
(HOT PEPPERS WAS GOD’S CREATION TO AWAKEN MAN’S TASTE BUDS)