Making fresh salsa can be quite easy. You can use jalapenos, fresno peppers (as in this recipe) or a combination of jalapenos and anaheim long green chiles and or tomatoes. Growing up we always had fresh salsa. Why? Because watch what happens when you put fresh salsa in a bowl and a pile of tostadas (chips) next to it. It won't last long. I never knew it came in a jar...you laugh, but it's true. Oh poor me, I know. I was literally spoiled. The fun part in making salsa is, the sky's the limit. Once you attempt to make it, you'll wonder why you ever bought the stuff in a jar. If you have 25 minutes, a blender and a few ingredients you can always have fresh salsa. Best of all, it goes with everything..well almost everything. The level of hotness is determined by the chile pod or pepper you use. Thanks to my friend Ken, who gave me a batch of these beautiful pods from his garden.
Fresh Salsa Makes about 3-4 cups
Ingredients:
20 Fresno chile pods
1 large can of whole tomatoes
1 garlic glove
2 teaspoons of salt
Boil the pods in a large pot for about 15-20 minutes, strain, remove stems and seeds and put into a blender.
Add the can of tomatoes, liquid and all. 1-2 garlic cloves, salt and blend for about 1-2 minutes. The less you blend the chunkier the salsa. If you like super chunky then don't blend it, just chop all the ingredients and throw them all in a bowl when done. Open your bag of chips and enjoy.
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