I acquired a bit more than a few scotch bonnet peppers from a customer, lets call him "Boomer", that comes into the bakery I currently work at. He handed me a White Castle cup that was full of peppers and tomatoes. I shared them with my coworkers before taking home five of the very hot peppers to make salsa with. The first time I made salsa out of these miniature habanero peppers they were much brighter in color, the dark red color of the new batch of peppers shows the maturity of the fruit. The first time we made salsa with Boomer's peppers, we didn't use gloves and all was fine. This time around, my fingers burn and while cooking I felt the burning in my eyes. Next time, gloves for sure.
While the spiciest peppers came from Boomer, the other various peppers came from the Divelbiss garden. A grocery bag full of banana peppers, red, green, and others I do not even know the name of.
Beware of the wooden chunk that remains in a batch or two of the tomato based salsa. While blending, Tyler (boyfriend and roommate) was stirring while blending? I tried to retrieve the chunk of wood whence I noticed it was removed from the spoon by the blender blade; however, I was unable to locate it.
You might enjoy the hints of pineapple in the tomato salsa; also in the tomatillo salsa you will find mango and cucumber. I do not know if it is acceptable to put tequila in salsa, I did this to one batch of tomato salsa; it has pineapple, cilantro, and an oz of tequila. It seemed to complete the blend. I will work on dispersing the salsa to friends and family, especially those who contributed to the ingredients of such. Tyler and I dropped off a bag of chips and 3 varieties of the salsa to his brother in the dorms. He was very excited.
