I had to throw in a picture of Benjamin!
Okay, this is my first attempt at my own salsa recipe. I took ideas from a couple of other recipes, and I think it turned out pretty good!
Ingredients:
2 cloves of garlic
2 Serrano Chiles - or jalapenos if you want less heat
2 roasted Hatch green chiles
1 medium onion
about 1/2 cup chopped cilantro
1 Tbsp apple cider vinegar
Juice of 1 lime
1 large can of whole tomatoes - chopped were on sale, but the whole work better
salt to taste
Turn oven on to broil. Place onions, garlic, and serrano chiles on a baking sheet, drizzle with olive oil, and cook. Turn so that all sides are browned or blistered. Then, peel the garlic and place onions, garlic, serrano & Hatch chiles, cilantro, apple cider vinegar, and lime in a food processor. Puree until everything is coarsely chopped, but not smooth. (I'm not going for baby food here!) Then, add the can of tomatoes and puree again until everything is mixed, but not too smooth. Then, grab a chip and taste. Add salt or more lime juice to taste.
Note: I still have Hatch green chiles in my freezer from Central Market two years ago! We bought half a case of hot and half a case of mild, and they've lasted a long time. But, you could also use the jar green chiles or just leave them out. If you use the jar kind, they're already chopped. I probably used the equivalent of 2 tablespoons of chopped green chiles. If you live in Texas, the Hatch Chile Fest happens in August, and I'd plan on stocking up when you can get these chiles fresh. We add them to eggs, enchiladas, salsas... you name it!
