Kristy's Salsa

This recipe originally came from my HILT class. (Spanish camp!). Although I hate salsa, every time I make it, people rave about it so it must be good!

ingredients

1 white onion, quartered
3 large tomatoes
2 jalapeno chilies
6 sprigs cilantro
1 teaspoon salt

directions

1
Put a little oil in a cast iron skillet and heat to medium high. Put in whole tomatoes and whole chilies. Heat tomatoes until they are blackened and a little squishy. Remove them from the pan.
2
After chilies are roasted, put in Ziploc bags to steam off skins.
3
Meanwhile, put tomatoes, salt, onion & cilantro in food processor. (Don’t blend yet).
4
Under running water, rub off chili’s skin, break chili open, take off stem, and wash out most seeds (more seeds = more heat!). Add chilies to food processor.
5
Pulse food processor only - don’t liquefy! (OK to add minced garlic to processor also, but don’t cook it first).
6
Serve with chips.