. . . pica mucho . . .

. . . this is the time of year when,

if i see someone smoking or drinking hot coffee,

i really don't get it . . .

. . . i mean ~ you know ~

it's already hot hot hot

and then to think of putting extra hot stuff

inside your body . . .

. . . anyway . . .

. . . now, salsa? . . .

. . . that's a completely different story . . .

. . . any time is salsa time . . .

. . . if there's no salsa in the fridge,

i hear about it, too! . . .

. . . sometimes even my neighbors

get a little miffed if i'm out . . .

{hi, sheena!}

. . . i get asked about this recipe a lot . . .

. . . so here goes . . .

. . . but, keep in mind this is more of a method

than exact quantities . . .

. . . much is left up to individual taste . . .

{i must give credit where credit is due.

my amazing neighbor taught me how to do this many years ago.

thanks renee!}

. . . here's the cast of ingredients . . .

• canned tomatoes ~ i like to use one really big can from costco {i forgot to see how many lbs/oz it was, but it's about the size of a gallon of milk ~ if you can picture that} you can use whole peeled or my favorite ~ ready cut/diced {you get more tomatoes per can that way}
• 6 fresh jalapenos {we like it spicy, but jalapenos vary in hotness depending on where they're grown/time of year/size}
• 3 fresh green chilis {these are not spicy ~ they just have great flavor}
• 2 bunches green onions
• 2 bunches cilantro
• 4 cloves garlic
• heaping tablespoon kosher salt

. . . start with a hot skillet . . .

. . . wash the jalapenos and green chilis . . .

. . . roast 'em up . . .

. . . no oil needed . . .

. . . let the skins char and blister . . .

. . . remove from heat . . .

. . . wash and drain cilantro . . .

{easiest way ~ fill your sink with cold water.

dunk and swish the bunches. dirt sinks to the bottom}

. . . trim roots from green onions . . .

. . . give them a rough slice . . .

. . . lop off cilantro

just above the rubber band . . .

{i use leaves, stems and all}

. . . place cilantro

on top of green onion slices . . .

. . . they're blurry,

but they're under there . . .

{it helps to keep those little slices from rolling around ~ try it}

. . . mince onions and cilantro

until desired size . . .

{i have people who do NOT appreciate big chunks}

. . . remove and discard stems

from chilis and peppers . . .

. . . if you can handle the heat {i can} ~

leave the seeds and veins in . . .

. . . peel garlic cloves . . .

{and whatever you do ~ don't wash your cutting board in between steps! :) }

. . . cut chilis and peppers

into one inch slices . . .

. . . toss garlic, chilis and peppers

into blender canister . . .

. . . something like a fancy vitamix

would be fun to use . . .

. . . i have to make do

with my cute red bosch . . .

. . . spoon in tomatoes and juice

until canister is about two-thirds full . . .

. . . blend it up . . .

. . . let it get good and pureed . . .

. . . you don't want to bite into

a big chunk of jalapeno or garlic . . .

. . . pour into a good sized mixing bowl . . .

. . . continue blending

{probably two more blenders full}

tomatoes . . .

. . . stir to combine . . .

. . . add kosher salt . . .

. . . now ~ taste it . . .

. . . see that jar in the windowsill? . . .

. . . i've got two of those in the fridge . . .

. . . leave me a comment

if you want to come pick one up . . .

. . . really . . .