Delicious Salsa

[weq92f]

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Made my finest batch yet! A Mexican man showed me his methods and I took from that, added a little of my own and it is now perfect. I'll share it here:

6 regular sized roma tomatoes
6 medium jalapeno peppers
4 large tomatillos
half a bunch of cilantro (just the tops with leaves and a bit of stem as well)
juice of 1 lime
teaspoon salt
teaspoon or 1 or 2 squares of chicken stock (I use Better than Bullion concentrate dissolved in hot water)

Wash/rinse all produce

Remove Jalapeno stems, just cut the stem end off.
Cut Jalapenos in half length-wise and deseed all but one or two depending on heat preference (I don't like mine melt your face hot)...leave as much of the guts minus seeds as possible.

set Oven to 450, let it preheat
place tomatoes, tomatillos and Jalapeno halfs with skin up on baking sheet
roast until skin on Jalapenos bubbles and starts to burn
roast until skin on tomatoes and tomatillos looks ready to peel

Place all together roasted items into gallon ziplock bag, remove air, seal and let sit for 30 mins or until cool enough to handle contents.

Peel skin off Jalapenos and tomatoes and place the flesh into blender, skin comes off easy if roasted properly.

"Pop" the contents out of the tomatillos over blender (squeeze it in your hands) so all seeds and inner stuff, except the hard white piece and the skin go into blender.

Examine what's left in the ziplock bag, remove any obvious skin and pour the rest into the blender. Lots of juice from the tomatoes and tomatillos will be there, it may look awful but pour it in the blender anyways...flavor.

Combine lime salt and chicken stock into glass or jar of hot water...not much water...just enough to dissolve and contain the chicken stock...stir until blended/dissolved. Pour into blender.

Finally, place cilantro into blender last...no need to chop or dice.

Blend until the consistency is to your liking. This stuff is The Bomb!

-Kevin