Fired Roasted Salsa

Spice it up this VALENTINE’S DAY with some spicy salsa and chips. I just LOVE my SALSA and chips. Salsa is a staple at CASA LINDA. My kids even enjoy it as long as it is not too spicy. Of course the hubby loves the heat – the spicier the better for him. I am a medium gal myself. Not too hot for me but not too mild either. That is why I always start with two jalapeños and taste this recipe as I go. The thing about jalapeños is you never know if they are mild or super spicy! Never awesome the little guys are mild or hot. I have bought jalapeños before that were so mild I used 8 in one batch of salsa. I grow jalapeños in my garden in the summer months. I once had a harvest that was so spicy that one jalapeño was more than enough for one batch of salsa. So if you like it mild start with only one – if you like it hot start with two and you can always add more . . . . HAPPY VALENTINE’S DAY ! And I Hope this spices up your day. Wink, wink.

On cookie sheet roast the jalapeño peppers at 400 degrees until blackened turning to make sure they roast evenly on all sides about 5 – 10 minutes. Let cool, remove stems and set aside. Pour 1 can of tomatoes in food processor with, 2 jalapeños, garlic, onion, cilantro, salt and lime juice. Pulse until mixed well. Taste for spiciness. Add more jalapeños if you want to kick up the spice. Pulse until all finely chopped. Then add the remaining can of tomatoes until chopped to medium consistency. Serve immediately or keep in refrigerator for up to two days in air tight container. Enjoy with tortilla chips, over a baked potato, on eggs, or as a dip with fresh veggies!