Roast, peel and stem a large skilletful of yellow chiles. You know the ones, shaped kind of like fat jalapenos, but yellow. Chop them up, seeds included, until the pieces are very small and there's a lot of liquid.
To the chiles, add 3 minced cloves of garlic, half a minced white or yellow onion, a couple chopped green onions, and a handful of chopped cilantro.
Season to taste with garlic salt, onion salt, and table salt. Yeah, that's a lot of salt products, but salsa needs salt.
Serve with anything, from meat, to eggs, to fish, or as a dip for chips.
2 comments:
Wow, yellow chilis? I'm going to have to look at the store...I don't recall seeing those.
The salsa looks really good and refreshing. I always enjoy green more than red!
Hi NP -
There's a good picture of yellow chiles at Marquez Produce, they call them chile caribe. Careful, they're spicy!
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