Recipe - Gerry Wollners Nuclear Salsa

2 cn (large) Italian peeled
tomatoes (or equiv ripe
fresh tomato)
2 Cloves garlic
1 small Onion; quartered
1 cn (small) chopped green chile
peppers (or fresh roasted
if you have em)
4 (up to)
5 Sun dried tomatoes
3 (up to)
4 Tomatillos; quartered
1 lg Handful fresh cilantro
1 tablespoon Balsamic vinegar (or reg
vinegar w/a dash of sugar)
One half teaspoon Or so; salt (to taste)
Fresh black pepper
Fire: as much as you can
stand: fresh Habaneros or
dried ones (reconstituted)
or any Habanero based hot
sauce; for you wimps; use
Jalapenos
Optional: fresh or dried
black Ancho peppers
(reconstituted) give nice
color and that "well
rounded" pepper flavor
1 Shot Cuervo Gold 1800
"makes a nice salsa..."
add a shot when done
processing; especially if
mix is not liquid enough

OK, here it is! This is the recipe that turned me into a true ChileHead
(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 coworker Gerry Wollner a great guy and true
ChileHead (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"!

Reconstitute sun dried tomatoes in One half 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 lights you up
when you make it. If your gonna eat it right away, add less heat.

RMeacham@pseg.com

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