Rockin F Salsa

1 diced Onion (red/yellow/white)

4 -6 Anaheim peppers

6-10 Tomatillos

2 Jalapeno peppers

2 medium Tomatoes

1 bunch Cilantro

3 Limes

Chile pepper (powdered)

Salt

Optional:

Red/Orange/Yellow Bellpepper

Serrano pepper in place of Jalapenos

Green onions in addition to regular onion

Jicama

Hatch Chiles or ANY unusual pepper that you would like to try in place of Anaheim

Start by roasting all of the peppers and tomatillos. While they are roasting, start dicing all of the rest of the ingredients. Remember to rinse the cilantro very well because gritty salsa sucks. You can add more Jalapenos or Serrano (or even Habanero) according to your own Scoville scale. For those embarking on this adventure, Scovilles are a measurement of HOTNESS. There are some good tricks out there including placing the newly roasted pepper into a paper bag to "sweat." I try to gently remove the blackened skins with a paper towel. Remember to use gloves or cautionary steps to not rub your eye or touch children or animals following salsa making, it could be very hurtful. Take the pepper, leave the stem end intact, slice long thin strips to the ends. Chop off the stem end and remove as much of the pepper flesh from the stem (we never waste), chop the strips. Now for the Tomatillos: I do not remove the black off the Tomatillo. You know that the tomatillo is ready when it has changed texture from firm to soft and has changed color to a more dull green. Place the cilantro and tomatillos into a food processor or blender and pulse. Squeeze the lime into the chopped veggies and fruits. All the items should be approximately the same size. Throw it together add the necessary salt and chile to your liking. Once complete, incorporate all of it together and enjoy!

This recipe is a combination of Pico De Gallo and traditional salsa making. Crunchy, smooth, tart, sweet, hot, ROCKIN. My family won't let me walk out the door with this stuff, they love it!