Ingredients
1 Jalapeno or habanerno
3 green chili peppers
1 pablano
1 32 oz can of diced tomato or fresh
1 tbsp cilantro
1 tbsp pepper (I use a lot more than that)
1/2 tbsp salt (or more)
Juice of one lemon
1 tsp vinegar
3 or 4 cloves garlic
Preparation
roast peppers in oven on broil. You can peel them first with a vegetable peeler, or after. (The seeds are the hottest part, so if you aren’t familar with spicy food, be careful how many seeds you put in). Roast about five minutes on each side, turning them. While they are cooking add ingredients to food processor, and pulse until desired consistency. If it is to spicy, use a jalapeno or serrano instead of the habanero. After the peppers aer done, take out of the oven, remove stems (and seeds if you want), and pulse. Salsa always tastes better the next day after the flavors and ingredients amalgamate. You can keep in the fridge for a long time because vinegar is a preservative.
