SALSA
PREP: Grille the chilis.
Turn them occasionally so that they get toasty and crispy on all sides.
They might seemed ‘burnt’. Don’t worry, you don’t use the outside.When toasted, place them on a damp towel and put a second damp towel [I use an old cloth napkin] on top. Press gently.
The towels will steam the skins off. You will hear the chili ‘pop’.
Peel them, cut the stem off and set the chili aside or remove the seeds.
The seeds are the hottest part and serranos are hotter than jalapenos.
You decide if you want to remove the seeds.
Cut the skinned chilis up in strips.
One part grilled mashed chilis to two parts green Ortega chilis.Put into food processor.
Remove to large bowl.
Add at least 6 parts tiny diced tomatoes.
Add 4 parts tomatillo sauce. I use canned tomatillos.
One large red onion, diced small.
An entire bunch of cilantro – leaves, try to remove stems. Chop tiny as well.
Few dashes of pepper, salt, garlic salt and lemon pepper.
If you want to make ahead to freeze, leave out the cilantro and add it the day you will be using.
See? Easy peasy!
