Pearl's Salsa
"So good you'll want to eat it with a spoon!"


about a dozen green chilis
3 or 4 yellow chilis
1 onion, chopped
fresh tomatoes, chopped, about 3 cups
fresh cilantro, chopped, about 3/4 cup
salt
olive oil
plastic gloves


Line up chilis on a cookie sheet and place under the broiler. I have used the toaster oven for this. Watch 'em closely , keep turning them
with the tongs and they will soon blister.
As they become blistered remove them and immediately pop them
into a damp towell. Keep it folded over the chilis, this will steam and
loosen the skins and they will peel easily.

Wear plastic gloves for this next step or an hour later you'll be
hollerin'!
Peel the skin off and slice down the middle. Scrape off most,
but not all, of the seeds. The more seeds there are the hotter it
will be. Chop up the chilis , put them in a bowl, and throw out the
gloves.

Stir in the onion, tomatoes, and cilantro. Keep taste-testing and
adjust the proportions to your liking. Shake on a good amount of
salt and drizzle on a little bit of olive oil.

I pretty much eyeball the amount of tomatoes and cilantro. It will
come out good because roasting the chilis is the part that gives it
that wonderfull flavor you just can't buy.

Cover and refrigerate a couple of hours and it gets even better,
but if you make it with friends like I do, it rarely makes it that far!