Seven Bells

1 cup Hot Banana Peppers
1 cup Cayanne Peppers
1 cup Jalapenos
3/4 cup Hot Tai Peppers
20 Tobasco Peppers
2 Habanero Peppers
1 tbs Black Peppercorns
1 cup Vinegar
2 cups Water

Chop all peppers (excluding the peppercorns) and place in pan with water and vinegar. Simmer on medium for about 30 minutes, or until peppers are tender.

You may need to add a little water if it boils down too far. Dump peppers into blender with peppercorns and puree until smooth. If any splashes in your eyes during this process, flush with cold water as quickly as possible!

More Easy Homemade Salsa Recipes

Salsa Tip: Jalapenos are the most recognizable and widely used of all Mexican chiles. Almost every Mexican table will not be without a small bowl of jalapenos from a can, pickled in escabeche with carrots and onions.