It's no secret that I love to cook. Finding time to cook is another story. But cooking is definitely one of my favorite hobbies. I enjoy preparing just about anything from appetizers to entrees; from Mexican to Cajun to Italian to American. My only real downfall in the kitchen is the lack of enough beer and the ability to prepare a great dessert.

Today I'll introduce you to my tropical habanero garlic salsa.

Just follow these steps below and you'll have some of the best dang salsa this side of the border.

Let's start off with the ingredients. Make sure you have the set amount listed or do some fancy math and cut it down or increase your quantity.


  • (10) fresh Habaneros
  • (2) fresh Jalapenos
  • (1) fresh Anaheim pepper
  • (2) fresh salad peppers
  • (1) Pablano pepper
  • (1) fresh, clove of garlic
  • (1) fresh orange pepper
  • ½ yellow onion
  • (1) tablespoon garlic powder
  • (1) bundle of fresh scallions
  • (1) fresh cilantro bundle
  • (1) grapefruit
  • (1) lime
  • (1) 14.5 oz can of diced tomatoes
  • (1) 4 plump farm tomatoes
  • (2) tablespoon red vinegar
  • (3) tablespoon salt
  • (3) tablespoon worscherstire
  • (3) tablespoon of real lemon juice
  • (1) tablespoon of garlic salt
  • (2) granny smith apple’s
  • olive oil

Now the preparation:

Chop (leave somewhat chunky) and roast all peppers, garlic, and onion in stove top pan with just a few drops of olive oil. Once roasted, it's time to blend the “roastings”. Texture of salsa is up to you, so blend as much as you like. Pour into bowl.

Chop cilantro and tops of scallions and blend with lemon juice, red vinegar, salt, garlic powder, garlic salt, and Worcestershire. Pour into bowl with “roastings”.

Pour can of diced tomatoes into bowl.

Next, chop tomatoes and granny smith apples, then blend with juice of 1 full grapefruit and juice of 1 full lime. Pour into bowl with other ingredients and mix with spoon.

  • For a sweeter salsa, add 1 chopped up mango when you blend the tomatoes with apples

It's always best to let your salsa sit in the refrigerator overnight to cure, but it's still good serving fresh after preparation.

Grab your favorite chips or pour on an omelet and enjoy.

Let me know if/when you try this recipe and how it turned out for you.