We mix Muir Glen crushed fire-roasted tomatoes with roasted red onions, roasted garlic, and chipotles in adobo, puree in the food processor and season with cilantro, red wine vinegar, and salt. If I have a fresh jalapeno, I roast it and add it--without the chipotles.
Garden Fresh Gourmet's Screamin Hot salsa. My mouth is watering thinking about it. I've only seen it at Wegmans in the area where I went to college, and I'm hoping to find it somewhere near me currently. It was the spiciest salsa I've ever had, and it was pretty much the only premade one that was spicy enough to satisfy me. I pretty much became addicted to it whenever I had it in the house and would eat it with chips every day...tostitos, melted cheddar cheese, and that salsa...YUM! It was very fresh tasting, too.
http://www.gardenfreshsalsa.com/produ... - here is a link to their products
Oh yes, that stuff is addictive. Can't have it in the house for more than 15 minutes before it's gone. When I buy it at the store, I often start devouring that salsa before I even begin to put away the groceries. My favorite is the Scotch Bonnet version; is that the same as Screamin' Hot? My mouth is on fire for hours after I finish a tub of it. Salivating as I type...
If I weren't a broke college student, I'd probably finish off two tubs of that and a bag of Santitas for dinner every night.
re: Agent Orange
It appears that the scotch bonnet version is different according to their website. I'd like to try all of their hot versions:
Jamaican Scotch Bonnet - Jalapeño & Jamaican Scotch Bonnet peppers
Jack's Special: Hot - Southwestern-style salsa with extra cilantro
Screamin Hot - Jalapeño & habañero peppers
Smokin' Jalapeño - Smoking hot jalapeño salsa
(from their website)
Now I really want to find it around here!
in the winter when fresh produce isnt so hot in ohio, we make a spicy version with:
2 cans rotel tomatoes
as many hot peppers---seranos, habs, japs as you prefer, seeded and diced
juice of a lime...maybe 2
a heavy handful of cilantro
half a sweet onion, diced
whirl it all in the blender, processor or with the imersion. Refridgerate. Good stuff.
So funny you asked. I was in Stamford, CT earlier this week and we picked up lunch from Ole Mole. I bought a pint of their salsa and brought it home. I've been eating it all week! When I lived nearby in Darien I used to buy salsa from this place on a weekly basis and I had forgotten how much I love it!
I agree with gordeaux that jarred supermarket salsa lacks a lot of freshness and flavor of homemade. I do buy it on occasion though.
Jarred salsa is one of the biggest wastes of money I have ever encountered. I honestly don't know how it still exists. The time / energy / price to make your own is minute in contrast to the price you have to pay for the canned flavor of the cooked veggies in jarred salsa.
Ditto gordeaux. 1st reply and should be the last word on the topic with lotsa !!!!!!!!!!!!!!!!!!! after "Jarred salsa is one of the biggest wastes of money I have ever encountered. I honestly don't know how it still exists. The time / energy / price to make your own is minute in contrast to the price you have to pay for the canned flavor of the cooked veggies in jarred salsa." !!!!!!!!!!!!!!!!!
Ingredients match mine except I shake just enough Tapitio to give a little hot sauce edge to the salsa.
I use roma tomatoes & scrape out the seeds, water, and slime. I don't use a blender and make just enough for that day.
I do try and enjoy some jarred salsas with unconventional or nonstandard ingredients , but the best is home made.