Green Volcano Salsa


  • 8 red vine-ripened tomatoes
  • 10 jalepeno peppers
  • 3 cayenne peppers
  • 5 green tomatoes
  • 1 medium onion
  • 4 garlic bulbs
  • 2 banana peppers
  • 2 tbs rice vinegar
  • 1 tbs olive oil
  • 1 tbs dried cilantro leaves
  • 1 tsp dried cayenne pepper
  • 2 tbs Louisianna hot sauce
  • 1 tsp crushed red pepper
  • 1 tsp celery salt
  • 1 tsp fresh ground black pepper
  • Juice from 1 Lime


Poach red tomatos by boiling for 2 minutes and plunge into cold water. Remove skins. Roast all the peppers and the garlic for 15 minutes in a 400 degree oven. Remove the seeds from the peppers and chop the onions and peppers. Blend tomatoes, peppers, onion, garlic, vinegar and olive oil in blender. Place this mixture in a pot and bring to simmer. Add cilantro, dried cayenne pepper, Louisianna hot sauce, crushed red pepper, celery salt, black pepper and the lime juice. Simmer. Poach the green tomatoes to remove the skins and dice up. Add to simmering mixture and cook until it thickens. Refrigerate overnight.

Serve with a shot of spiced rum and a slice of Velveeta cheese and enjoy!


Author: steveshotdogs

Hello! This blog is dedicated to the best recipes in the world. If a recipe isn't on this blog, then it isn't one of the best recipes in the world. Recipes have been found, stolen, or invented by John Lenz, Matt Tinsley, Matt Tinsley's mom, or Scott Sanders, or Judy, or Billy Mark Mason, or Wesley "the ugly munchkin" Freeman, or The Pain Train.

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