By Pat Gerdeman

Mexican Salsa

In the summertime, this recipe is great also if you use “real” fresh
tomatoes. Use your favorite chips and enjoy!

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (28 ounces, one 14 ½ ounce) whole peeled tomatoes, drained or about
3 ½ pounds fresh tomatoes
4 fresh cilantro sprigs
½ teaspoon salt
Tortilla chips

Heart a small ungreased cast iron skillet over high heat.

With a small sharp knife, pierce jalapenos; add to hot skillet.

Cook for

15 -20 minutes or until peppers are blistered and blackened, turning occasionally.

Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes.

Peel off and discard charred skins. Remove stems and seeds.

Place onion and garlic in a food processor; cover and pulse four times.

Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving.

Serve with chips.

Note: When cutting hot peppers,disposable gloves are recommended. Avoid touching your face.