So we haven’t really decided what this blog is going to be about, but we do know there is definitely going to be one. You know, SEO and all that jazz. In the meantime, we thought the first post to get things rolling would be the perfect time to share the Salsa that Started It All. Dramatic, yes we know. And yes, this is 100% the full formula for the original Poor Vida Habanero Onion Salsa (it has changed a bit since, to be fully vegan friendly). Don’t expect us to give away all our secrets here, but this one is for the heads. EZ.
Habanero Onion Salsa
2 lbs Vine Ripened Tomatoes, Halved
4 oz Deseeded Jalapeño Peppers
2 oz Yellow Sweet Onion, Chopped
Roast at 400 for 10 to 15 minutes, then broil until slightly charred. Peel tomato skin as much as possible with tongs.
4 oz Yellow Sweet Onion
2.5 oz Habanero Peppers
1 tbsp Chopped Garlic
1 tbsp Salted Butter (Kerrygold preferred)
2 tbsp Olive Oil
1/2 tbsp Red Pepper Flakes
Sautee above in a large pan until onions are semi-translucent.
Blend all cooked ingredients, plus
1 tbsp white vinegar
1 tbsp Lime Juice
Small Handful Cilantro
Add all blended ingredients to large sauce pan, and simmer with
2 tsp Sea Salt
1/2 tbsp White Sugar
1/4 tbsp Black Pepper
1/4 tsp Cayenne Pepper
1/2 Chicken Boullion Cube
Simmer, bringing the mixture up to 185 degrees and hold there while stirring occasionally for 15 minutes, then jar while hot, and flip the jars upside down to cool – or better yet, and for longer preservation, fill hot and then hot water bath your jars to seal them properly.
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