Title: Gerry Wollner's Nuclear Salsa
Categories: Spice Salsa
Yield: 1 Servings

2	lg	Cans italian peeled
		Tomatoes
2	cl	Garlic
1	sm	Onion, quartered
1	sm	Can chopped green chile
		Peppers
5		Sun dried tomatoes
4		Tomatillos, quartered
1	lg	Handful fresh cilantro
1	tb	Balsamic vinegar
1/2	ts	Salt
		Fresh black pepper
		Fire :
		As much as you can stand.
		Fresh habaneros or
		Dried ones (re-constituted)
		Or
		Any habanero based hot sauce
		Or
		For you wimps, use jalapenos
		Optional:
		Fresh or dried black ancho
		Peppers
1		Shopt cuervo gold 1800

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 lightsyou up when you make it. if your gonna eat it right away, add less heat.

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"!

RMeacham@pseg.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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