Another recipe inspired by our summer trips to Pic Pocket in Wakefield RI, (now of Westerly). My father fell in love with Pic Pocket after he became a vegan quite a few years ago. Their Jalapeno Salsa is to die for, so this is my version.
Oil, garlic, red pepper seeds, black pepper, onion, Cheyenne pepper lots of jalapeño peppers, plus a few Serrano peppers. Place in a mixer add or subtract oil to desired consistency. (As my father sent them to me this morning)
- 1-2 table spoons of Olive Oil
- 6 Jalapeno Peppers (get the ones with Veins. You can see them in the photo above.)
- 2 Serrano Peppers (A bit Spicier than Jalapenos)
- 3 Italian Long Hot Pepper (sauteed in the olive oil until browned on low heat)
- 5 cloves of roasted garlic (Whole Foods)
- 1 medium onion
- 1//2 tsp Cayenne Pepper
- 1 tsp black pepper
- 1/2 tsp garlic power
- 1/2 tsp Tone red pepper flakes (Grandkids name for my father is Tone)
Making the Salsa
In a saute pan, place 1 tbs of Olive Oil in the bottom of pan and place the burner on medium low, on my stove top that is 4. Place only the Italian Long Hots in the pan to saute for about 4-5 minutes or until soften and browned.
Dice up the rest of the peppers and put the rest of the ingredients along with the long hots into the Food Processor. (I have a Cuisinart)
Blend or puree by pulsing the Food Processor for a minute, and then place it on high until completely pureed. You might have to hand mix a couple of times to get everything well blended.