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Grandma Cortez's Chile Salsa

What you need: 

1 28 oz can of diced tomatoes
1/4 -1/2 of a red onion
1 teaspoon garlic
2 tablespoons fresh cilantro
1-3 jalapenos
opt** 1-2 Anaheim peppers, 1-3 serrano peppers, dried long red chilies, or 1 habanero if you're crazy
salt- to taste

What you do: 

Much like Granny C's enchilada sauce, we mix to taste.
Start out with a large bowl food processor and your tomatoes. Pour in the can, including liquid. You could also do 1/2 fresh, 1/2 canned but the texture ends up a bit grainy when you cant find ripe tomatoes.
add 1/4 of the onion, your garlic, and cilantro. cut just the top off of one jalapeño at a time (dont de-seed) and toss it in, processing until almost smooth. depending on how hot your peppers are, use up to 3 of them. dont forget to taste after each pepper!
Add more onion, garlic, cilantro to taste.
If you want this like grandmas, add 1 dried red chili and a generous dose of salt.
I generally do a 2 jalapeño, 1 serrano ratio and that's hot enough for me.
If your crazy, use one of each kind including a habanero and feel your face melt!
If you want it sweet and spicy, use a few Anaheim peppers with the jalapeños.
This freezes well and doesnt seem to affect the heat:)

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
4-8
Recipe Category: 

SO HOW'D IT GO?

p.s. if 3 peppers doesn't feel hot, wait 24 hours. some of my peppers intensify after a day.

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