Authentic Mexican Salsa


2 large tomatoes, peeled and seeded
1 garlic clove, peeled
1 Anaheim green chili, seeded and cut into thirds
3 green onions, cleaned and cut into one inch pieces
4 ounce canned, chopped green chilies
1 to 3 whole jalapenos, de-veined and seeded
¼ cup fresh cilantro, chopped
I1 teaspoon olive oil
1 tablespoon lime juice
Salt and pepper to taste
¼ cup ice water

1. Char the tomatoes over gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.
2. In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
3. Turn off the motor and scrape down the sides of the bowl using a rubber spatula.
4. Add the remaining ingredients, tomatoes, Anaheim chili, chopped green chilies, olive oil and lime juice. Continue to process with brief pulses until you reach the desired texture, somewhere between a chow-chow relish, and a textured puree. You want to see bits of all the vegetables through out the salsa. Add salt and pepper to taste.
5.Pour into serving bowl and allow to season for about an hour. Just before serving add the ice water. Serve with tortilla chips.

Lea VaughnThis salsa is great mixed with mashed avocado for a quick guacamole. You can also add to many dishes, such as, chicken, fish, barbecue beef, or beans. Since moving to Texas, Larry and I have to have a salsa- fix fairly regularly.

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