Salsa

So what am I going to do with all the chilies?  Make salsa of course!
Cindy's Raw Salsa   Salsa Cruda
A good rule of thumb is for every chili you use, use one large tomato.
1. 2 jalapenos cut down the middle  (Seed them if you don't want the salsa too spicy.)
2.  2 large tomatoes cut in 1/4
3.  1 med. onion cut in 1/4
4.  2 peeled large garlic cloves
5.  1/4 cup chopped cilantro leaves no stems
6.  Juice of 1/2 lime
7.  Pinch of dry oregano
8. Pinch of dry cumin
9.  Salt and pepper to taste
Throw 1-5  into a food processor.
Pulse several times until everything is chopped up. Do not puree.
Add the lime juice, oregano and S and P.
Pour into a bowl and stir. Reduce salt if using for dip with salty tortilla chips. I like this salsa on fish too and beef.

Salsa #2 Cindy's Cooked Green Salsa      Salsa Verde
2 chilies whole
1 med onion in quarters
6-12 tomatillos (peeled and washed) Sometimes you get large tomatillos sometimes they are very small.
1 bay leaf
1/4 tsp dried oregano
1/4 cilantro leaves and stems ok
Place all of the ingredients into a saucepan.
Cover with water.
Simmer for several hours until everything is very soft.
Remove from heat and let it cool.
Pour all of the contents (including the water) into  a blender and blend until all ingredients are incorporated.
Add salt and pepper to taste. No need for lime juice because tomatillos are already acidic.
This is particularly good on pork and chicken.