Salsa!

Whenever you say "salsa!" it should come with an exclamation point after it because salsa (!) is just that good. As far as snack food goes, you could do a lot worse with onion dip and potato chips.

So - what do you need?

Tomatoes - I like to use 8 roma tomatoes but use your head to figure out how many you need if you pick a different kind. I've made this with yellow and orange tomatoes too so whatever you can get is cool.

Onion - 1 large yellow one or 2 small ones. Cut off the ends and cut them in half.

Jalepenos - 2ish. You can never be sure with jalepenos if they'll be really hot or not hot enough. I usually just go with two and sometimes it's too spice and sometimes not spicy enough.

Pasilla pepper or another kind if you want that's not very spicy.

Lime

Salt

Cilantro - one fair sized bunch

Get a large non-stick skillet and get that baby super hot. Throw in the tomatoes (whole), onion (cut as directed), and whole peppers and burn them. That's right. BURN THEM. Turn them over a few times until they nice and black in spots.

Tear off the leafy tops (in one twist to the whole bunch) of the cilantro and put in a food processor along with the veggies you've burned after cutting off the ends of the tomatoes and the jalepenos. Remove the seeds of the passilla pepper. Leave the seeds of the jalepenos, unless you want no heat at all. (and what fun is that?)

Add the juice of the lime and a good sized pinch of kosher salt. If you use regular salt you'll use subtantially less.

Pulse it until it's good and chopped but not liquified. It's going to be warm so you want to refridgerate it.

Because it's a partially cooked salsa (Salsa!) you get the best of both a cooked and uncooked salsa.

I hope you try it. Goes great with Juanita's branch of tortillas chips from Winco. ("The chips in the red bag".)