Free Recipe Gerry Wollner s Nuclear Salsa

Recipe Type: D Recipes

Recipe Preparation: boil

Cooking Ingredients for Gerry Wollner s Nuclear Salsa Recipe

2 cn (large) Italian peeled
-tomatoes (or equiv ripe
-fresh tomato)
2 Cloves garlic
1 sm Onion; quartered
1 cn (small) chopped green chile
-peppers (or fresh roasted
-if you have em)
4 -(up to)
5 Sun dried tomatoes
3 -(up to)
4 Tomatillos; quartered
1 lg Handful fresh cilantro
1 tb Balsamic vinegar (or reg
-vinegar w/a dash of sugar)
1/2 ts Or so; salt (to taste)
Fresh black pepper
Fire: as much as you can
-stand: fresh Habaneros or
-dried ones (re-constituted)
-or any Habanero based hot
-sauce; for you wimps; use
-Jalapenos
Optional: fresh or dried
-black Ancho peppers
-(re-constituted) give nice
-color and that well
-rounded pepper flavor
1 Shot Cuervo Gold 1800
– makes a nice salsa…
-add a shot when done
-processing; especially if
-mix is not liquid enough

Gerry Wollner s Nuclear Salsa Preparation

OK, here it is! This is the recipe that turned me into a true Chile-Head (about three or four years ago)! Up to that point I had only had the bland mass produced salsas and the boring food at places like El Torito! (Although I had been to Mexico and had great food there!) This recipe (along with my first taste of this delicious salsa) was given to me by my friend and co-worker Gerry Wollner – a great guy and true Chile-Head (although not a member of this list!). All I ask is if you pass this recipe on to friends and family (which will happen if you take the time to make it!) that you pass it along as Gerry Wollner”s Nuclear Salsa ! Re-constitute sun dried tomatoes in 1/2 cup boiling water for 20 min and drain. Squeeze most of the juice out of the canned tomatoes through a strainer or colander. Process all ingredients in a food processor. Pulse until desired consistency. Add hot buggers a little at a time and taste, when your lips go ballistic, that”s enough. The radiation will subside after the mix sits in the fridge for a day, so make sure it lights you up when you make it. If your gonna eat it right away, add less heat. RMeacham@pseg.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.

Cooking Temperature:

Recipe Serves: 16

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