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Extra Spicy Salsa Recipe

Extra Spicy Salsa Recipe

(WARNING: This salsa is not for lightweights.)

Habanero’s aren’t just hot peppers – they rank between 100,000 and 350,000 Scoville units, (see the scale below). In comparison, the jalapeño peppers – spicy in its own right, ranks pretty mildly, between 3,500 and 10,000 Scoville units. Serrano peppers, ranks between 10,000 and 23,000 Scoville units, and cayenne, commonly used in powder form to spice up dishes, ranks between 30,000 and 50,000 Scoville units.

 3 fresh jalapeno peppers

 1 Fresh Serrano pepper, seeded

 1 habanero pepper, seeded

 3 onions, finely chopped

 2 tablespoons garlic, minced

 2 tablespoon pure Sugar

 2 teaspoons sea salt

 1 teaspoon ground black pepper

 2 (7 ounce) cans diced green chili pepper

 1/2 cup minced fresh cilantro

 3 limes, juiced

 10 (15 ounce) cans canned tomatoes (Substitute with fresh tomatoes if you can)


Roast the jalapenos over a grill or gas burner until blackened (the darker the better). Seal in a plastic bag, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.

In the bowl of a food processor or blender, place the jalapenos, onions, garlic, sugar, salt, and pepper.  Blend, then pour into a large bowl, and mix with the green chills, lime juice and cilantro. Pulse the tomatoes in batches to desired size, and add to green chili mixture.

Return one cup of chopped tomatoes to the blender along with the habanero and serrano, puree well, don’t forget to make sure you removed all the seeds, first. Strain the puree to remove any large pieces of habanero or serrano, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.