Salsa!

I love salsa. All of this is to taste because I don't measure anything. Next time I make it I will try to pay better attention to measurements.

A few variations:

Salsa Fresca

5-6 tomatoes (not roma)
3 stalks of green onion
3 tbsps minced garlic
1-3 jalapenos (pickled), minced
Salt to taste
Blend it all, or use a food processor if you have a husband who doesn't mind chunky salsa

Fake Guayo's Salsa

(Guayo's is the best Mexican restaurant I have ever had. But it is in Globe, so I don't get there very often. This is my attempt at their sweet table salsa.)
7-8 roma tomatoes, halved or quartered
3-4 stalks of green onion
3-4 jalapenos (pickled, minced)
2 tbsp minced garlic (I just buy the pre-minced stuff in the jar)

Roast all of those ingredients at 425* for about 20 minutes. I don't let them quite char but they should be pretty dried out on the top, turning tan/brownish.

Put in the blender (or food chopper) with:
2 tsp Mexican oregano (dried)
2-3 tbsp Piloncillo (or dark brown sugar)

Add salt to taste.


Variations (on either salsa):
- add chopped mango or peach
- add cilantro if that is your thing
- instead of salt, use chicken bouillon to season the salsa (very autentico)