1. broil the green chilies in the oven turning often to evenly darken skin (don't blacken as the skins won't come off). 2. peel skin from chilies and dice. 3. boil tomatoes & jalapeños for 5 minutes or until you notice the skin pulling away from tomato; peel the tomatoes. 4. blend the tomatoes, onion, half of the jalepenos, 1/2 of the cilantro, the garlic, the juice from the lemon and vinegar until smooth. Add remaining ingredients and chill for 2 hours. add sea salt to taste. if you like your salsa mild use yellow chilies instead of jalapeños. this will give you the chili flavor with a lot less heat. ---------------------------------------------------------------------------
Nutrition
Ingredients
