Salsa

Now that's a knife.

This salsa is about medium heat for my taste. Of course everyone has their own spice tolerance. Some folks may consider it too hot and some will drink it down and say V8 has more kick. Reduce the jalapeño to one for less kick and add one dried habanera chopped fine for those true iron tongues. You can also substitute one jalapeño for a chipotle if a more smoky taste is desired. Unless you can get them fresh, clean the adobe sauce off the chipotle before adding it. I have found that the flavor does not change if you use fresh or quality canned tomatoes for this recipe. If you want to use fresh then you will need 15 roma or like sized tomatoes. Cut an x in the bottom of each and drop into boiling salted water. When skin loosens remove from water, peel, and dice.

Salsa Picante

• 2 jalapeño chilies
• 1 ancho chili diced fine
• 1 anaheim chili diced fine
• 1 small onion diced fine
• 2 large cloves garlic
• Zest of 1 lime
• Juice of 1 lime
• 3 14 once cans of tomatoes drained and diced medium
• 3 tbsp fresh cilantro
• 2 tsp sugar
• 2 tsp chili powder
• ¼ tsp cumin
• Salt to taste

Char skin of jalapeños quickly with a torch or gas range top. Try and keep the insides from cooking too much. Cut off stems and toss jalapeños into a blender with cilantro. Mix ingredients from the ancho chili to tomatoes in a large bowl. Add ½ of bowl to blender and mix till smooth. Add back to bowl and add remaining ingredients. If you want a less chunky salsa add ¾ of mixture to blender instead of ½.