If you can handle VERY VERY HOT salsa try this.

I use about a had full of parsly and both bunches of cilantro take them and let them wilt over night.
I use a food proseser to do all of this so you can make the choose on how fine or corse you want it.

The carots I make corse. Put juice from the limes in, up to 1/2 cup and some sea salt and I love garlic so I put a cup of minced garlic in ,however it taste better with 1/3 cup.

This makes 2 1/2 to 3 1/2 gallons, you may want more tomatoes or more salt. It's totally up to you. Now I do it this way because my wife and kids like it mild so the peppers go in last. When adding the chiles start slow and add them according to your heat tollerance.

From: Ken Silva, Silva154@cs.com
Posted By: Ken Silva To PepperFool.com
Post Date: 06-28-02