Mike's Dragons Breath Salsa

• 15 large Habenero Peppers stems removed - seeds left in
• 1 large Bunch Fresh Cilantro use both leaves and stems
• 3/4 cup Fine Minced Garlic + 1 extra tablespoon
• 2 large White Onions
• 2 large Tomatoes
• 1 cup Jalapenos
• 1/2 tbsp Salt & Black Pepper
• 1 tsp Mexican Oregano crushed
• 1 tsp Lime Juice
• 1/2 cup Chicken Broth
• 1/4 cup Olive Oil
• 3 tbsp Granulated Sugar
• 1/2 tsp Ground Cumin
• 1 cup Of Your Favorite Red Or Green Salsa it'll help to preserve your salsa for much longer
• 1 can 10 oz ROTELL With Green Chilies
• 1 can 16 oz Crushed Tomatoes
• 1 can 4 oz Green Chilies
• 2 tbsp Dried Cilantro to be added last during steeping
• 1 tbsp Dried Chives to be added last during steeping
• 1 tbsp Fine Minced Garlic to be added last during steeping
• 1/2 tsp Scorpion Chilie Powder to be added last during steeping
• 3 tsp Baking Soda add 1 teaspoon at a time at finish to reduce acidity

1. Throw everything in your blender and then place it in a stove pot and simmer in a large pot for about 15 minutes.
2. After 15 minutes of simmering while still simmering - add baking soda 1 teaspoon at a time, stir and taste test.
3. Your salsa will foam up but no worries - she'll settle right back down.
4. It'll take away most of acidity caused by the tomatoes and chilies.
5. Turn off heat.
6. Lastly, add your 1 tablespoon fresh minced garlic, 2 tablespoons dried Cilantro, 1/2 teaspoon Scorpion Powder and 1 tablespoon dried chives.
7. Mix and let that steep for 5 minutes.
8. Jar salsa up while is still hot then, refrigerate.
9. Once chilled, serve with sour cream, guacamole and tortilla chips.
10. Attached is a great recipe for guacamole.

peppers, cilantro, garlic , white onions, tomatoes, jalapenos, salt, oregano, lime juice, chicken broth, olive oil, sugar, ground cumin, favorite red, rotell, tomatoes, green chilies, cilantro, chives, garlic, scorpion, baking soda

Taken from cookpad.com/us/recipes/348612-mikes-dragons-breath-salsa (may not work)