Now that the garden has been planted I have extra time on my hands for other things. I noticed a few days ago that we seem to be running out of our homemade salsa.  We both love salsa so much and eat on average a quart every two weeks or so. My better-half insists on putting it on and in everything she eats so running out is not an option.  I’ve had a newly developed recipe that I’ve been waiting to make and this is the week to do it.  This recipe is called ‘Six Pepper Bean Salsa’. 

It even sounds hot and trust me it really is.  I’ve gathered together jalapeños, habaneros, Serrano’s, Thai chili, black pepper, and finally Ghost peppers. Add black beans and chili beans and a host of other ingredients and there you have it.  I even managed to harvest some early chives from my garden as well. During the summer months we always try to have at least one item from the garden in every meal.  So let’s get started.

‘Slice & Dice with rubber gloves.’

I usually wear very think rubber gloves when messing with hot peppers. I tried the normal latex gloves but they weren’t getting the job done.  Thick rubber from then on assures me of no more burning body parts. Then I gather the necessary jars, lids, and pots and boil them thoroughly.

Everything must be boiled to keep things as sanitary as possible. That’ll keep contaminated jars from becoming a problem later on.  Next I begin the cooking process and the adding of a little heat.

‘Dried habanero and chili peppers.’

Finally the salsa is ready for canning. I know canning seems complicated but it really isn’t.  The process is simple and easily managed. The more often you do it the easier it becomes.

And here’s the finished product.  Thirteen quarts of really delicious salsa that is also hot enough to get anyone’s attention.

EASY PEASY