Qapla! Welcome to Alien Cuisine
5 red bell peppers (coarsely chopped). Seeds and skin removed.
3 plum tomatoes. Fresh or canned (if fresh peel skin)
½ white onion (chopped. Reserve 1/3 chopped fine)
2 clove garlic (chopped fine)
15 – 30 scotch bonnet chopped. Reserve 2, chopped fine.
8 pickled Habenaro chopped. Reserve 2, chopped fine.
4 Serrano or Jalapeno (chopped fine)
2 tbs Tabasco
2 tbs tomato paste
Tsp sea salt
Tsp black pepper
- Remove most of the seeds from the bell peppers. Place the bell peppers in a blender or food processor and pulse to a coarse pulp.
- Place the bell pepper pulp in a strainer and let all of the excess liquid drain (approximately 15 min.)
- Cook the bell pepper over low heat but do not boil. Approximately 15 min.
- Chop the tomatoes and add to the warm bell pepper pulp. Set a side to cool.
- Remove seeds from the scotch bonnet peppers and chop. (Mince two scotch bonnet chilies and reserve.)
- Rinse the pickled Habenaro peppers in cold water. Remove seeds from the Habenaro peppers and chop. (Mince two Habenaro chilies and reserve.)
- Place all of the remaining chopped ingredients in a food processor and pulse to a coarse pulp. Do not over process. It should still be very chucky when done.
- Mix the two pulps together and add the Tabasco, tomato paste, sea salt and black pepper.
- Cook until it just starts to boil. Remove from heat and let cool.
- Add the reserved finely chopped ingredients.
- Let sit at least over night, but 3 days is better.
 You can use all Habenaro or all Scotch bonnet. If Habenaro are used the salsa will be hotter.
 You can substitute all fresh Habenaro.