Salsa De Eppinette: A Three-Pepper Inferno Recipe

Name: Salsa De Eppinette: A Three-Pepper Inferno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14.5 ounce) can Mexican-style stewed tomatoes, drained; 2 cloves garlic, minced; 1 habanero pepper, seeded and minced; 1 jalapeno pepper, seeded and minced; 1 serrano pepper, finely chopped; 1/2 medium onion, diced; 1 small carrot; 2/3 cup loosely packed cilantro leaves; 1 (14.5 ounce) can diced tomatoes; 1 large tomato, seeded and chopped; 3 green onions, thinly sliced; 2 tablespoons lime juice; 2 teaspoons distilled white vinegar; 1 1/2 teaspoons salt; ground black pepper, to taste

Servings: persons

1 (14.5 ounce) can Mexican-style stewed tomatoes, drained
2 cloves garlic, minced
1 habanero pepper, seeded and minced
1 jalapeno pepper, seeded and minced
1 serrano pepper, finely chopped
1/2 medium onion, diced
1 small carrot
2/3 cup loosely packed cilantro leaves
1 (14.5 ounce) can diced tomatoes
1 large tomato, seeded and chopped
3 green onions, thinly sliced
2 tablespoons lime juice
2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
ground black pepper, to taste

1
Place the stewed tomatoes, garlic, minced habanero pepper, minced jalapeno pepper, minced serrano pepper, and half of the diced onion into a food processor. Process until the mixture has been pureed.
2
Peel the carrot, then use the vegetable peeler to cut the carrot into thin shavings. Roughly chop the shaved carrot along with the cilantro leaves. Place the carrot, cilantro, diced canned tomatoes, chopped fresh tomato, green onions, lime juice, vinegar, salt, and black pepper into the food processor. Pulse until the salsa reaches your desired consistency.
3
For best results, pour into jars and let sit in refrigerator for 2 to 3 days, but feel free to indulge immediately.

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* 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 15 ingredients. The key ingredients include: 1 (14.5 ounce) can Mexican-style stewed tomatoes, drained, 2 cloves garlic, minced, 1 habanero pepper, seeded and minced, 1 jalapeno pepper, seeded and minced, and more.

Yes, Salsa De Eppinette: A Three-Pepper Inferno 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.

Salsa De Eppinette: A Three-Pepper Inferno

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