Salsa

I love chips and salsa. I buy some almost every time I go to the grocery store, it is a staple. 

Making fresh salsa is great because it can be molded to your specific needs/mood. Pico is perfect on top of tacos, and a restaurant style is great for chips. 

Plus, homemade salsa is pretty!



Salsa

• 6 Roma tomatoes, chopped
• 4 garlic cloves, minced
• 4 jalapenos; 2 seeded and minced jalapenos  and 2 roasted, skinned and chopped jalapenos
• 1 red bell pepper, fine dice
• 1/2 red onion, fine chopped
• 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
• 1 tablespoon olive oil
• 1 lime, juiced
• 1 teaspoon chili powder 
• Dash of salt and pepper
• Fresh scallions, cilantro or parsley, to taste

1. In a bowl, combine all ingredients
2. If desired, place half to all of the salsa mixture into a blender or food processors. Process until just blended, you want the salsa to have some texture. If you want a pico salsa, skip this step
3. Place in refrigerator for up to 12 hours for flavor infusion