Salsa

Good tomatoes = Good salsa. That's the trick. Note that you can play mix and match with the peppers to make it milder or hotter. This makes about 4 cups.

• 3 lbs whole fresh tomatoes (Roma are best.)
• 1 med purple onion, halved
• 2 fresh green chiles (anaheim or hatch or even poblano)
• 2 fresh jalapeño peppers, halved
• 1 Serrano pepper
• 1 habañero pepper (also called Scotch Bonnet)
• 2 limes, halved

Put these on the grill when it's nice and hot. (or you can use the oven broiler or a propane torch) Cook turning as needed to blacken the peppers and tomato skins and make black marks on the onions and limes.

Remove the stems. Only the stems from the peppers and tomatoes.

Put in a blender together and purée:

• A third of the tomatoes
• All the peppers
• 2 tsp chopped garlic (2-3 cloves)
• Squeeze in the lime juice.
• 1/3 cup fresh cilantro chopped
• 2 Tbsp chopped parsley (or dried)
• 2 Tbsp lemon juice
• 1 tsp salt
• 1 tbsp powdered cocoa
• 2 tsp sugar

Mix together in a bowl

• The rest of the tomatoes, chopped
• The onion, diced
• The contents of the blender

Stir together and adjust the salt and sugar. Maybe add some garlic powder or some more parsley. Add black pepper if you want.

Serve with chips.