Smooth & Chunky Salsa

1. 1

   broil the green chilies in the oven turning often to evenly darken skin (don't blacken as the skins won't come off).

2. 2

   peel skin from chilies and dice.

3. 3

   boil tomatoes & jalapenos for 5 minutes or until you notice the skin pulling away from tomato; peel the tomatoes.

4. 4

   blend the tomatoes, onion, half of the jalepenos, 1/2 of the cilantro, the garlic, the juice from the lemon and vinegar until smooth.

5. 5

   Add remaining ingredients and chill for 2 hours.

6. 6

   add sea salt to taste.

7. 7

   if you like your salsa mild use yellow chilies instead of jalapenos.

8. 8

   this will give you the chili flavor with a lot less heat.

No additional tips available.