Years ago, I began experimenting with Habanero peppers and came up with a nice and fresh hot sauce. Around here they named it “La Bomba.” This name is not because it is really hot, but because it adds a lot of flavor to anything you eat it with.
To continue with the chile saga (months ago, I wrote some blog posts about the chile, if you have not read them, and want to know a bit more about one of the most important spices in the world) here are the links:
A bit of history: http://blog.tranquilobay.com/chili-1/
A bit if science: http://blog.tranquilobay.com/chili-2/
Today I´m going to tell you how to make this salsa, but I must say, I do not have an exact recipe I follow every time. I always make little changes. Some times I use more of one of the ingredients or it varies a bit based on vegetable availability. But I think after you make it the first time, you can start playing with the amounts and the ingredients to make it the way you like it. It is important that everything needs to be fresh.
Cilantro (as much as you want, some people love it, some people…)
Any kind of hot peppers
1 bell pepper
2 or 3 cloves of garlic
Vinegar (If you used jarred jalapeños: you do not have to add vinegar to the preparation)
Clean, peel and cut into medium size pieces all the big vegetables, then add all the ingredients to the food processor, and process until smooth. Keep it refrigerated and enjoy it when you want!