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 1-2 cans
Option for sweet note: 1 tablespoon sweetener 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 chopped
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
In a pot, heat the oil and salt. Gently sweat the onion for 15 mins, stirring occasionally. Add the chopped peppers of choice — with or without seeds depending on desired heat — and the garlic. Cook gently, stirring for another 5 mins. If you use very hot peppers, wear gloves when you handle the peppers and 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 5 mins, 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)