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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Super Chunky Salsa Wanted
Message-ID: <9392@rochester.UUCP>
Date: Wed, 1-May-85 09:05:18 EDT
Article-I.D.: rocheste.9392
Posted: Wed May  1 09:05:18 1985
Date-Received: Fri, 3-May-85 07:46:34 EDT
References: <5287@tekecs.UUCP> <3667@alice.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 28

> Add one or two finely chopped canned medium hot green peppers,
> one pint or so of home-canned (yeah, you can use redpack, too,
> I suppose) tomatoes. (NOT tomatoes in sauce, paste, what have you)
> some garlic, some oregeno, some salt, some pepper, and maybe one
> or two (at most) hot pickled chili's.  If you've got some
> fresh cilintrano, add some.  A touch of cumin is sometimes nice,
> depending on the flavor you want.

This is about what I do, but fresh tomatoes do quite well if you 
scald and peel them first.  If you wish to use fresh peppers (I had
some from the garden), roast them first.  Rub a bit of oil on them
and broil, turning often, until browned.  Rubbing on the skin should
cause it to slip off at this point (except around the *&%#@$ stem end).
When I did this last summer, using about 6 hot portugal peppers, I got
a ridiculously hot sauce!  (about 24 oz.)  I halved it (saving one half
as base for the next time I wanted to make some salsa) and diluted with
more tomatoes, onions, etc. and got some very hot stuff that I liked, but
was not suitable for general use.  Saving half again, I doubled the other
half with inert ingredients, finally coming up with something my wife 
could eat.  The peppers were quite mild fresh, by the way.
Nemo
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