How to Make Roberto's Super Salsa
Roberto's grandmother handed down this family recipe. He makes it a bit hotter than she did and serves it on barbecue steak, eggs, beans, quesedillas and sandwiches - "anything but cereal." It serves 10 to 12.
Use fresh tomatoes in season.
1 tbsp. red wine vinegar
1 tbsp. salt
2 (7 oz.)cans Ortega Green Chiles
1/4 c. olive oil
2 (28 oz.) cans peeled, diced tomatoes
4 finely chopped garlic cloves
4 green onions
7 jalapeno peppers
7 yellow chiles
1. Drain the Ortega green chiles
2. Use two 28-ounce cans of peeled, diced tomatoes. Drain most, but not all, the liquid.
3. Finely chop about four green onions.
4. Wash a half bundle of cilantro. Cut the stems off and chop.
5. Toast seven yellow chiles and seven jalapeno peppers on a griddle.
6. Place them in a paper bag for about 30 minutes. The skins will separate.
7. Peel the skins off while holding them under cold, running water.
8. Cut the ends off and chop finely. Keep the seeds.
9. Add the yellow chiles and jalapenos to your tomatoes, green chiles, onions and cilantro.
10. Add four finely chopped garlic cloves, 1/4 c. olive oil, 1 tbsp. salt and 1 tbsp. red wine vinegar.
11. Chill until ready to serve.