UNCLE JESSY'S SALSA

When I was a little girl, my dad would take me to Los Angeles to visit my Uncle Jessy. There was not a lot for me to do there, but one thing I remember is wondering in his yard and picking chili peppers and tomatoes that with a few more additions would be spicy salsa – which he served with chips!

My Mom was fond of my Uncle. So lucky for me he shared his personal recipe with her – and she shared with me. It is often on my table – I hope you try it and put it on yours too.

INGREDIENTS

• 2 Jalapenos
• 2 Serrano Chilies
• 2 Yellow Banana Pepper
• 4 Garlic Cloves (crushed and peeled)
• ¼ Cup Water
• 2 Tomatoes
• Salt to taste

PREPARATION

1. Place jalapenos, serranoes and yellow chilies in a medium sauce pan. 
2. Cover with water and boil until the chilies are soft (about 25 minutes). Let cool. 
3. Reserve ¼ cup of water.
4. In a blender add garlic and ¼ cup of chili water – blend well.
5. Add boiled chilies (stems removed), tomatoes and pulse. Leave slightly chunky.
6. Salt to taste and refrigerate until cold.

 

ADJUSTING THE SPICE
 

A little too spicy: 

Prior to boiling remove the seeds and veins.

Still too spicy:

Swap the Serrano peppers with one more banana pepper and jalapeno.

Want something mild:
Use three Anaheim chilies and two banana peppers.

Milder still? Here is a great chili guide that will allow you to change it up to the heat range you like.