Boy! You really like it HOT!

It's really not that bad. My wife doesn't like spicy and she loves this. Boiling the peppers takes most of the heat out.

I am about to finish making this chocolate raspberry tart for tomorrow's dessert:

http://www.marthastewart.com/sites/f...slice_vert.jpg

I ran out of chocolate for the filling so off to get more. Crust is all cooked and cooled.

Oh, really. That's good to know.

How come you use lemon and not lime?

Just cut back the peppers if you want. Use 2 jalapeños and 1 Serrano. No big deal. Salsa is fun to make. You can always keep adding and adding. It took me about 3 times to make it just right. My first time I used 6 jalepenos and 5 Serranos lol oops.

I made it once before. But lost the recipe. I had to adjust it as well.

How come you don't take the seeds out of the pepper pods?

Too time consuming lol. You'll never know that they're in there. A lot of them boil out as well. I also leave them in when I make my chile verde.

Best salsa I can recall I'm still trying to replicate. It was at a family owned restaurant, available by specific request, and had a number things to set it apart, yet still was quintessentially salsa.

First off, the ingredients were not blended [as in Cuisinarted] together, but were chopped fine and folded in a corn starch-like clear thickening agent.

Second it mixed finely diced habanero and medium [between small corn kernel and large peppercorn sized] diced avocado to give a good bit of heat simultaneous with a creamy sweetness.

There was clearly very finely diced [rice grain sized] sweet onion, garlic and bell pepper in there as well.

Of course, there was fresh cilantro aplenty and some bright notes of citrus in the thickening sauce.

If I ever perfect it, I'll share. But suspect that the thickening agent is the result of some arcane slow simmering method/recipe rather any shortcuts with corn starch or somesuch.

Believe or not I just had the best salsa in Savannah...of all places. It was a tiny dive that the locals claimed was really good. Owned by a Mexican and full of Mexicans speaking Spanish as customers as well as locals. Their salsa was hot but not too hot, but it was very, very fresh tasting.

I would love to see what this is about. Sounds very interesting. A salsa that has avocado? Very unique.

It might be something as simple as a small amount of gelatin. ATK uses that pretty regularly to add body to sauces, since it's the same collagen that comes when you make your own stock. Or something like agar agar, which thickens but not like cornstarch.

Just an idea.

You should really consider my recipe. Only cost about $7 to make and it makes a ton.

How long would you say it lasts in the fridge?