I harvested a LOT of Holy Moly peppers yesterday. Now, what do I do with them? You can't get these in the store, I bought the seed from Territorial Seed Company and grew my own. They grow up to 8 inches long, are a deep green and are moderately hot.
The homegrown ingredients in this recipe are Holy Moly peppers, jalapeno peppers, onion, garlic, some of the tomatoes and tomatillas.
INGREDIENTS
- 8 chopped Roma tomato
- 1 pound home-grown chopped white onion
- 4 long home-grown Holy Moly pepper
- 5 small home-grown jalapeno
- 15 small cloves home-grown garlic
- 5-6 home-grown tomatillas
- 1 pint home-grown heirloom tomatoes
- 2 tablespoons sugar
- 1 cup apple-cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon course ground black pepper
- 1 tablespoon corn starch dissolved in hot water
- 1 bunch cilantro, chopped
DIRECTIONS
Chop ingredients and add everything but cilantro to large pot.Heat to boiling and simmer about 2 hours. Chop and add cilantro and simmer another hour. Transfer to containers and place in refrigerator while still hot. This is quite acidic and hot so it should keep in the refrigerator for a good while.
The small amount of sugar gives this a surprising and subtle sweetness I haven't found in commercial salsas. The first taste of this salsa doesn't seem to be hot but the pepper builds on you quickly. I found this true of the raw Holy Moly as well. It doesn't taste at all hot when you first try it, but it gets that way pretty soon.
Joel likes this a lot. That's a major endorsement.
You can substitute other peppers for the Holy Moly. Try different peppers to adjust it hotter or cooler as you like. Besides being good served as a dip with chips, I think it might add something to a winter soup if you added a 1/4 to a 1/2 cup to your soup stock.
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