6/7 Jalapeños 3 Jimmy Nardello peppers ( pretty sure that’s what the big ones I grew are) 3 medium San Marzano Tomatos 2 Tomatillos 4-5 cherry tomatoes 3 Garlic Cloves minced 1 Tablespoon of Chicken Bouillon 1/2 Teaspoon of Salt (to taste) 2 small grilled onions 1/2 handful of cilantro (to taste) Filtered Water ( half way up the produce in the blender). I grew everything but the onions, tomatillos and garlic- organic minus the tomatillos, picked fresh
Really Hot 🔥🌶🔥
raferalstonhtown
A lot of respect for roasting those inside. That’s a pungent idea 💪🏼
Stevieo68
I want to ask how tf everyone still has functional intestines with this kind of pepper to tomato ratio in every single salsa I see on here. I’m all for spicy salsa, but this just looks like fire in a jar.
trust48
My peppers keep rotting from the inside before they ripen. Any thoughts as to why? I used a light pesticide for tomatoes.
4 Comments
6/7 Jalapeños
3 Jimmy Nardello peppers ( pretty sure that’s what the big ones I grew are)
3 medium San Marzano Tomatos
2 Tomatillos
4-5 cherry tomatoes
3 Garlic Cloves minced
1 Tablespoon of Chicken Bouillon
1/2 Teaspoon of Salt (to taste)
2 small grilled onions
1/2 handful of cilantro (to taste)
Filtered Water ( half way up the produce in the blender). I grew everything but the onions, tomatillos and garlic-
organic minus the tomatillos, picked fresh
Really Hot 🔥🌶🔥
A lot of respect for roasting those inside. That’s a pungent idea 💪🏼
I want to ask how tf everyone still has functional intestines with this kind of pepper to tomato ratio in every single salsa I see on here. I’m all for spicy salsa, but this just looks like fire in a jar.
My peppers keep rotting from the inside before they ripen. Any thoughts as to why? I used a light pesticide for tomatoes.