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Salsa Chernobyl

Originally concocted by me in the early 1990's this recipe was dubbed "chernobyl" by one of my friends. The name comes from the sometimes evident inability to control the heat of the fresh peppers contained within. I generally use a long cowhorn pepper in place of cayenne peppers. Those can vary a lot in heat just like jalapeños can. Often Ive bought jalapeños and got them home only to find out that they were senoritas. No heat whatsoever! So I try and get really fresh peppers from a farm stand or local farmers market. This makes the best salsa and you can check the heat, both should be hot, the long cowhorns have a slow burn that will stick with you. The jalapeños, theyre more like a sting that burns a little but not as hot as the cowhorns. Also some of the heat will be lost as the salsa simmers. If its not hot enough though just add a couple of habaneros.

The flavor profile is sweet on the front for about three bites then the heat kicks in! More or less peppers can be used for desired heat level. Recipe. makes about 9 pints.

Enjoy!

Ingredients

1 CUP GRANULATED SUGAR
2 1/2 CUP DISTILLED VINEGAR
1 TBSP CRUSHED MINCED GARLIC
1 #10 CAN Diced or Crushed TOMATOES
1 TSP CELERY SEED
I TBSP MUSTARD SEED
1 6 0Z CAN TOMATO PASTE
1 CUP FINELY DICED OR PROCESSED FRESH CAYENNE or COWHORN PEPPERS WITH SEEDS AND MEMBRANES
1/2 CUP FINELY DICED OR PROCESSED FRESH JALAPENO PEPPERS WITH SEEDS AND MEMBRANES
1/4 CUP HONEY
5 CUPS DICED ONIONS

Preparation

Chop the peppers in a food processor or chopper until finely minced, do not remove the seeds.
Combine all ingredients in large pot and simmer very low for about 3 hours until thick.
Stir frequently and be careful not to burn the salsa as the sugars will stick to the bottom of the pot.
An indicator of the spiciness is when you take a whiff over the simmering pot, it will burn your nose and sting your eyes just a little.
Can as usual in mason jars, store in dark cool pantry.

Urban Cowgill August 07 1993 (updated 2024)

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