Western Kennedys Website
Mikey's Salsa !
by Michael Kennedy
Start by cutting the fresh chilies into wide strips (wash hands afterward to avoid burning your eyes). Barbecue the chilies on a grill, brushed with olive oil. Grill till they're nearly black on both sides. (You can also broil them in the oven during the winter.)

Then puree them in a blender.

Chop onions coursely.

Take the canned tomatoes (with sauce), peeled cloves, onions, lime zest, lime juice, cilantro, and puree (pulverized chilies) and blend them for 40 seconds (or more).

Salt and pepper mixture to taste.

Chop up green onioins real fine; add to mixture (or, puree them with the other ingredients in the previous step).

This is intended to be a smooth salsa, not a coarse Pico de Gallo. But, if you want lumpy, then don't puree everything. Or add a fresh chopped tomato at the end. This is a great recipe - it has a wonderfully smoky, chili flavor. I like mine with a little heat !
INGREDIENTS

1 big can (16 oz. or more) whole peeled tomatoes

1 small can green chilies (optional)

1/2 to 1 medium sized white or brown onion

5 cloves of garlic (more or less, to taste)

Salt and pepper to taste

Lime zest

1 tablespoon limejuice
1 cup fluffy cilantro

2-3 chilies (the smaller ones are hotter; large ones are mild; ask your grocery store for help selecting the right ones. Take a risk, go a little hot - it adds a lot of flavor, and it's diluted by all the other ingredients)

Olive oil

5 green onions


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