My Sphincter Burner Salsa™ - Regular or Black Bean

My Sphincter Burner Salsa™

My Sphincter Burner Salsa™
Ingredients:
Each batch may or may not include any or all of the following,
in specific proportions - which I will not disclose.
Most often times, it's all.
Ingredients are always fresh, never canned.
(some are diced by hand for extra chunks, some chopped mechanically, or both)
Tomatoes
Red and Green - any variety you like
Peppers
Jalapeños
Habañeros
Banana Peppers
Hot Thai Peppers
Scotch Bonnet Peppers
Mild Chili Peppers
Green Salsa Peppers
Poblano Peppers
Green Chilis
Green, Yellow and/or Red Peppers
Whatever peppers I have grown, are on hand, or scored from the Farmer's Market
Other Stuff:
Fresh Squeezed Lime Juice
Sweet Cider Vinegar
Chopped Garlic
1/4 tsp Ginger (finely chopped fresh preferred or powder)
Sweet Onion (no one likes to eat strong onion all day)
Red Onion
Fresh Chopped
Cilantro
Oregano
Basil
Parsley

Spices:

Chili Powder
Cumin
Mexican Chili Powder
Cayenne Pepper
Fennel
Thyme

You can mix any and all as you prefer.
I prefer all, and many have asked for more mild, extra hot, or extra garlic.
In that case, I make the basic and then divide it up accordingly and add the specific 'extra' amount of whichever for that specific person.
Is.that.love.or.what.

When I'm in a hurry, and just wanna mork salsa, I make this:
Quick Salsa
4 med Tomatoes (red/green)
1-2 Jalapeno(s)
1/2 to 1 Chopped Onion (sweet)
2 T. Lime Juice (fresh is best)
2 T chopped fresh Cilantro

For more tomatoey/thicker add 1 can of tomato paste.


My Black Bean Salsa

The difference?

Add 1/2 to 1 can of rinsed and drained black beans
(depending on how large a batch of which ever salsa you make)
and 1 cup of frozen corn to either recipe above.

So not only will yer sphincter burn, you'll have corn poo!
Bonus!

Be sure to have the 'good' T.P. on hand.
*wink*