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| (use food processor or blender) 1 30 oz. can stewed tomatoes 1/2 spanish onion (quartered) 1 stalk celery (quartered) 1/2 green pepper (quartered) 1 clove fresh garlic (quartered) 3 ortega green chili's 1 to 3 jalapeno chili's 1 pkg. Rosetta's Secret Seasonings (if available or desired, 1 sprig fresh cilantro, cut up) Put spanish onion, green pepper, celery, cilantro, & garlic in food processor. flash chop for 5-10 sec's. Add chili's, tomatoes, salt & seasonings, Flash & add sliced green onions, cover & refrigerate. Can be kept in refrigerator for one week. Chili Pepper Hints Salsa hotness is determined by the number of jalapeno chilies put into recipe. Very mild salsa can be made by using ortega green chilies only. There are two ways to buy chilies, canned or fresh. Any leftover canned chili's can be frozen for future use. Fresh chili's have a skin that, if removed, makes chili more palatable, To remove skin, I roast the chili over a stove flame until blackened, & peel off the sin under cold running water. |