Mike's Dragons Breath Salsa Recipe

Name: Mike's Dragons Breath Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 large Habenero Peppers [stems removed - seeds left in]; 1 large Bunch Fresh Cilantro [use both leaves and stems]; 3/4 cup Fine Minced Garlic [+ 1 extra tablespoon]; 2 large White Onions; 2 large Tomatoes; 1 cup Jalapenos; 1/2 tbsp Salt & Black Pepper; 1 tsp Mexican Oregano [crushed]; 1 tsp Lime Juice; 1/2 cup Chicken Broth; 1/4 cup Olive Oil; 3 tbsp Granulated Sugar; 1/2 tsp Ground Cumin; 1 cup Of Your Favorite Red Or Green Salsa [it'll help to preserve your salsa for much longer]; 1 can 10 oz ROTELL With Green Chilies; 1 can 16 oz Crushed Tomatoes; 1 can 4 oz Green Chilies; 2 tbsp Dried Cilantro [to be added last during steeping]; 1 tbsp Dried Chives [to be added last during steeping]; 1 tbsp Fine Minced Garlic [to be added last during steeping]; 1/2 tsp Scorpion Chilie Powder [to be added last during steeping]; 3 tsp Baking Soda [add 1 teaspoon at a time at finish to reduce acidity]

Servings: persons

15 large Habenero Peppers [stems removed - seeds left in]
1 large Bunch Fresh Cilantro [use both leaves and stems]
3/4 cup Fine Minced Garlic [+ 1 extra tablespoon]
2 large White Onions
2 large Tomatoes
1 cup Jalapenos
1/2 tbsp Salt & Black Pepper
1 tsp Mexican Oregano [crushed]
1 tsp Lime Juice
1/2 cup Chicken Broth
1/4 cup Olive Oil
3 tbsp Granulated Sugar
1/2 tsp Ground Cumin
1 cup Of Your Favorite Red Or Green Salsa [it'll help to preserve your salsa for much longer]
1 can 10 oz ROTELL With Green Chilies
1 can 16 oz Crushed Tomatoes
1 can 4 oz Green Chilies
2 tbsp Dried Cilantro [to be added last during steeping]
1 tbsp Dried Chives [to be added last during steeping]
1 tbsp Fine Minced Garlic [to be added last during steeping]
1/2 tsp Scorpion Chilie Powder [to be added last during steeping]
3 tsp Baking Soda [add 1 teaspoon at a time at finish to reduce acidity]

1
Throw everything in your blender and then place it in a stove pot and simmer in a large pot for about 15 minutes.
2
After 15 minutes of simmering while still simmering - add baking soda 1 teaspoon at a time, stir and taste test.
3
Your salsa will foam up but no worries - she'll settle right back down.
4
It'll take away most of acidity caused by the tomatoes and chilies.
5
Turn off heat.
6
Lastly, add your 1 tablespoon fresh minced garlic, 2 tablespoons dried Cilantro, 1/2 teaspoon Scorpion Powder and 1 tablespoon dried chives.
7
Mix and let that steep for 5 minutes.
8
Jar salsa up while is still hot then, refrigerate.
9
Once chilled, serve with sour cream, guacamole and tortilla chips.
10
Attached is a great recipe for guacamole.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 15 large Habenero Peppers [stems removed - seeds left in], 1 large Bunch Fresh Cilantro [use both leaves and stems], 3/4 cup Fine Minced Garlic [+ 1 extra tablespoon], 2 large White Onions, and more.

Yes, Mike's Dragons Breath Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mike's Dragons Breath Salsa

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