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.
Instructions
1. Use about half a can of Ortega Green Chiles. (They come in 26- and 27-ounce sizes.) Drain and dice.
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 comal (or 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 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.
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