Norman’s Fresh Summer Salsa

Norman’s Fresh Summer Salsa

It is no secret that I like my food spicy hot and anyone who knows me can testify to that. Often I’ll think I have something that is fairly mild, only to have others complain that it is too hot. Generally, I’m not very sympathetic. If I like it, it must be good, right?

Having said that, even I have my limits. I recall a Mexican restaurant that was in the Naperville area back in the 1990’s. The food was pretty good and I went there often. The unique thing about this restaurant was that they put a bottle of a Mexican habanero hot sauce on each table. This sauce wasn’t just hot. It was scalding. If you used more than a drop, you were in trouble. By comparison Tabasco seemed like ketchup.

I used to get the biggest kick out of watching other people use the hot sauce for the first time. They clearly expected the usual hot sauce strength and had no idea what they were in for. 

It would never fail that someone would douse their enchiladas with this sauce and dig in. It would only take about three seconds when the look of panic registered on their faces. Then the contortions would start. They’d drink their beer or margarita in attempt to douse the flames, but it would never help (milk or cream is the only remedy). 

I could never keep from laughing, but the afflicted would never notice. They were only aware of their burning mouth. I could have been a Good Samaritan and warned them, but that would take the fun out of my evening. What can I say, it was terribly funny to watch.

While this salsa is hot, it is nothing like the sauce I was just telling you about. If you are going to be wimpy about it, reduce the amount of sliced cayenne pepper, but if you do, you are a wimp.

3 Cups of chopped ripe tomatoes from the garden

3 Red cayenne peppers, sliced very thin

1 Medium onion, chopped fine

1 Clove of garlic, smashed and minced very fine

1/4 Cup fresh chopped parsley

Fresh ground black pepper and sea salt to taste

1 tbs. extra good olive oil

Juice of two limes

Preparation

Now pay attention, you must follow these directions carefully. Add all the ingredients into a bowl. Stir to mix. Let sit at room temperature for one hour so the flavors can blend. 

Serving

Serve with good tortilla chips from a local manufacturer and an ice cold beer. I would follow that with fajitas and more beer, chips and salsa. For dessert, I’d serve more beer. Keep the salsa handy. You never know, you might need it, depending on how long you keep serving dessert.