Salsa doesn’t last long in our house. This recipe lasts for up to four weeks after opening the jar. I tend to change ingredients from time to time by changing the color of the habaneros or by either adding or substituting cayenne pepper or jalapeno pepper for a change of pace. Pictured above has a red and orange habanero and 1 jalapeno pepper.

Ingredients

• 1-1/2 cups large tomatoes
• 1 red, 1 yellow/orange habaneros
• 1/3 cup red onion
• 2 cloves garlic
• 1/4 cup cilantro
• 1 small lime juiced
• 1 Tbsp red wine vinegar
• 1 Tbsp olive oil
• 1/4 tsp oregano
• 1/8 tsp cumin
• Salt to taste

Instructions:

1. Chop and de-stem peppers, chop tomatoes and onion. Heat 1/2 Tbsp olive oil and add peppers, tomatoes and onion on medium heat for about 10 minutes.
2. Add minced garlic for about 1 to two minutes until you can smell garlic. Allow to cool.
3. Add to mixing bowl with lime juice, red wine vinegar, cilantro and spices. Mix with hand blender until smooth.
4. Add 1/2 Tbsp olive oil to pan and add salsa. Simmer for 15 minutes, stirring occasionally.
5. Allow to cool then pour into a jar and seal with lid.
6. Chill and serve.