Since We're Making This Tomorrow...

...Time for a home-made salsa recipe!

I know, I know. "About time, Dave, geez! You post Tex-Mex all the time, and no salsa?"

Well, here goes.

You will need:

Several tomatoes - numbers dependent on size. Cube half of them, puree the rest.
Three or four tomatillos - the little green tomatoes with the husk you peel off - pureed with the tomatoes.
One whole yellow onion, diced.
Several (to taste) serrano and ancho (dried poblano) chili peppers, diced but WITH seeds.
1/8 cup white vinegar.
3 cloves of garlic, finely chopped.
The juice from two limes
One peach, diced
maybe 1/2 cup finely chopped cilantro
White pepper to taste
Salt to taste

First, heat a dry, ungreased skillet, and roast the tomatoes for cubing, the peppers, and the onion, until lightly charred. Pour the lime juice over the diced onion in a cup, and set that aside to soak.

Cube the tomatoes, and strip the roasted skins off the peppers, and dice the peppers up too. (Throw out the skins. It's probably best to use gloves when handling the serranos, as they are hotter than jalapenos and the juice will burn your eyes if you get it in there.)

Combine all the ingredients in a saucepan with maybe 2 cups of water; bring it to a rolling boil, then reduce heat and simmer it for 30 minutes or so, until it's nice and thick.

Remove from heat and chill; overnight is best, but an afternoon will do. (The longer you let this sit, the more the chili peppers' flavor will soak into everything.)

This makes a nicely tart, but slightly sweet-edged salsa; the serrano and ancho peppers give kick, but don't boil your lips off, and the ancho peppers compliment the sweetness nicely.

For those of you who like it hotter, chop up and toss in ONE habanero pepper.

This is great with tortilla chips, or as a topping on EGGS!