Customize the heat of your hot sauce by using greater or lesser amounts of chili peppers, selecting to keep the seeds (hotter) or eliminating them, and selecting the type of pepper based on desired heat profile. Check out: https://en.wikipedia.org/wiki/Scoville_scale
For Red Salsa:
1 pound tomatoes, diced (about 3 cups), or choose 1-2 cans
Option for sweet note: 1 tablespoon sweetner like honey or maple syrup
Option to cool and sweeten lightly: 1 cup chopped carrots or chopped apple
For Green Salsa:
1 bunch of parsley, coarsely
1 tablespoon maple syrup
Note on Pepper Options:
Mild Heat: Poblano
Medium Heat: Jalapeño (red or green, Serrano
Intense Heat: Habanero (red, orange, or green)
Lethal: Carolina Reaper
Heat the oil with salt in a pot and gently sweat the onion for 15 minutes, stirring occasionally. Add the chopped peppers of choice – with or without seeds depending on desired heat – plus the garlic and cook gently, stirring for another five minutes. If you use very hot peppers, be prepared for your lungs and sinuses to be affected.
Add the rest of the ingredients, plus your choice of additional ingredients to make red or green salsa. Bring to a simmer for five minutes, then allow to cool. Place in food processer and puree until smooth. You may either strain out the solids in a sieve or leave them in. I remove seeds ahead and keep the solids.
Divide the sauce into portions and store in glass. Place the amount you will use within 2 weeks in the refrigerator and the rest in the freezer where it will last for several months. You can extend the life with more oil and vinegar. (Recipe #368)