Salsa De Eppinette A Three Pepper Inferno Recipes

Steps:

• Place the stewed tomatoes, garlic, minced habanero pepper, minced jalapeno pepper, minced serrano pepper, and half of the diced onion into a food processor. Process until the mixture has been pureed.
• Peel the carrot, then use the vegetable peeler to cut the carrot into thin shavings. Roughly chop the shaved carrot along with the cilantro leaves. Place the carrot, cilantro, diced canned tomatoes, chopped fresh tomato, green onions, lime juice, vinegar, salt, and black pepper into the food processor. Pulse until the salsa reaches your desired consistency.
• For best results, pour into jars and let sit in refrigerator for 2 to 3 days, but feel free to indulge immediately.

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
• Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
• Transfer to a small bowl and top with peanuts just before serving.
• Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.