Salsa is a pretty simple affair, but I made a pretty good batch the other day, so figured this would be a good time to report it.
4 jalapenos
8 plum tomatoes
2 Anaheim chilies
1 large red onion, rough chopped
5 cloves garlic, peeled
1/4c. lime juice (about 4 small limes)
2 tsp. cumin
1 bunch cilantro, finely chopped
salt and pepper to taste
Place jalapenos, tomatoes and chilies on a cookie sheet. Roast in the oven under a high broil turning once until blackened and blistered on all sides. Allow to cool. Remove skins taking care with the jalapeno to avoid getting spice on your hands.
In a food processor, take turns chopping onion and garlic to a fine chop; chilies jalapenos and tomatoes to a chunky consistency. Add all remaining ingredients together and toss. Season to taste.
Yields 4.5 cups / 65 calories per cup.
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