Salsa

mjhtx47

A local Roswell NM area recipe

1 can (28 ounce) whole tomatoes with juice

6 to 8 large fresh raw green chiles, seeded and in chunks see notes for types

½ c. fresh chopped white or yellow onion (add more to taste)

1 clove garlic, minced

1 fresh raw jalapeño, seeded and in chunks

1 tsp salt

½ c. fresh cilantro leaves (add more to taste)

Place all ingredients in a blender or food processor. Blend to your preferred consistency. Serve cold or heated to bring out the flavors.

What kind of green peppers? Check the photo for heat levels. Anaheim, Pasilla, Ancho, & Poblano add flavor without too much heat. Scoville rate is in order peppers are listed.

Cilantro note: Pull stems through a hole in a grater to quickly separate leaves from stems.

Two other favorite salsa recipes are in a photo.

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