Spicy Tomato and Puma Pepper Salsa Recipe
I eat salsa just about every day with my eggs, and often for dinner as well in taco bowls and burritos. But salsas that you can buy at the store can’t come close to the deliciousness of homemade salsa.
When I started growing puma peppers at home, I knew I needed to develop a salsa using these hot peppers. Clocking in at 300,000 – 400,000 SHU, they are even spicier than habaneros, so I was a bit scared to try them at first. But they have a delicious flavor profile, and this salsa can be adjusted in quantity so that it is just as spicy as you like.
This salsa goes great with scrambled eggs, chips, and burritos. It can also be used to marinate chicken or pork.
Spicy Puma Pepper Salsa
This salsa is fresh and bright, using the ultra-spicy puma pepper. It uses grilled tomatoes, peppers, and onion for a deep and rich flavor, and bright cilantro and lime juice.
Ingredients
- 5 tomatoes medium
- 1 puma pepper
- 1/2 yellow onion
- 2 cloves garlic
- .5 tsp salt adjust to your preferences
- 2 tbsp lime juice
- 2 tbsp cilantro
Instructions
- Grill your tomatoes, peppers, and onion for approximately 10 minutes, rotating occasionally. Wait until the tomatoes split and the onion developes strong grill marks
- Put all of your ingredients in your blender or food processor, and blend to your desired consistency
Notes
If you want to make this salsa HOTTER, you can double or triple the number of hot peppers. As it is, I find this salsa to be medium heat, with a noticeable but not overwhelming burn. To make this salsa milder, use only half a pepper or swap puma peppers for jalapeños.
