I'm also not a fan of Habaneros. I think they taste disgusting if not used correctly in dishes. They just have the strong flavor that's hard to disguise.

It's probably got enough acidity from the tomatoes and lemon to be "safe" for a while, but I'd bet it'd oxidize pretty badly within a week.

Nailed it.

I made it on a Saturday and ate it on the following Sunday before. I actually had to waste some. I need to perfect a smaller batch. Use 2 cans, 2 jalapeños, 1 serrano. Same amount of garlic though lol.

I'd be interested to see your review of this;

http://ecx.images-amazon.com/images/...qL._SY300_.jpg

http://www.amazon.com/Pain-Is-Good-H.../dp/B003QWNF74

It's a KC local brand, but they've expanded nation-wide.

It's good and hot, but the kind that builds slowly as you can't resist dipping and dipping and dipping your tortillas, almost on autopilot.

And it's definitely garlicky, one of the strongest garlic salsas out there.

It's all natural, but doesn't come off gourmet or pretentious, just addictive. I never buy tortilla chips without making sure I have some in the house.

10 bucks for a ****ing jar of salsa jesus.

**** I made half a gallon for $7 lol

Don't buy it at Amazon, then.

They sell it at WalMart, and sometimes at Sam's, at about 1/2 that price. I bought a case for $1 a bottle at Cargo Largo, so no worries here.

Sorry about the bean liquid bleeding all over the plate.

**** that. I have stacks on stacks bro. My wife is buying it now. I don't **** around bro.

http://tapatalk.imageshack.com/v2/15...dc7fd32bf0.jpg


Like a boss

I have. I screen saved your recipe.

So you have more exact measures for your spices on that? I want to copy it.
I will make Inmen's salsa with it too.

You'll be safe from vaihmpers fo' awhile.

Let me know what you think.

Make no mistake, it's hot, but it's the slow burn that dawns on you about 8-10 chipfuls in. Lots of sweet garlic flavor in the mean time.

You had me at garlic

I can tell you don't like heat. I would definitely buy 4 jalepenos because they're cheap. Use two. Taste it a few times, and just add halves, not wholes, from the other two that you left over until you get it just right.