*** This recipe is online at http://orthodoxkitchen.com/recipes/authentic-mexican-salsa/ ***

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   Authentic Mexican Salsa
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Makes 1 Bowl 

Ingredients
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5  Medium Ripe Tomatoes
3 Chile Peppers, Jalapeno or Serrano
Salt, to taste
5 Tomatillos (Optional)
1/4 cup Fresh Cilantro, chopped (Optional)
Cumin Powder, to taste (Optional)
Finely chopped onion, as needed (Optional)


Instructions
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Boil tomatoes and peppers until tender (Tomatoes need less time).  Remove stem and skin
from tomatoes and add to blender.  Remove stem and slice the peppers down the middle and
scoop out seeds*.  Add peppers to the blender.  Blend on high for five seconds or so
until all the ingredients are well incorporated.  Add salt to taste.  Optionally, add
cumin powder to taste and freshly chopped cilantro and/or finely diced onion.  Mix in
these extra ingredients with a spoon.  

Tips: If you want to kick it up a notch, leave the seeds in one of the peppers.  The
seeds add a fiery flavor.  If you want to make it chunkier, you may use a mortar and
pestle (Mexicans use a molcajete which is make of lava rock).  First mash the peppers and
then add the skinned tomatoes and salt to taste.  This will leave the peppers less finely
ground, packing a more powerful punch.

* Handle with care!  Be sure to wear gloves or use tongs when handling hot peppers,
especially the seeds; if you touch the pepper they will leave a spicy residue on your
hands which may be uncomfortable.

Note on the peppers: Serrano peppers tend to be more consistently spicy.  Jalapeno
peppers vary considerably on spiciness and can be "hit or miss".