spicy Mexican salsa

6 Tomatillo tomatoes (green)
- or -
4 large red tomatoes
(or a combination of the two)
1-2 Jalapeno peppers (spicy)
1 Salerno pepper
2 lg garlic cloves, minced
¼ med onion, chopped
½ cup cilantro, approx.
1 lemon, freshly squeezed
1 T sugar
½ avocado
salt (to taste)

Wash all veggies, and finely chop each ingredient (especially the peppers, garlic, onion and cilantro). To be true to the Mexican culture - we use a molcajete (a mortar & pestle) but you can use a blender or food processor. Grind/blend for 20 seconds (until desired consistency). Strain liquids if desired. Enjoy with your favorite tortilla chips*! Serves about 6.
Justin learned this recipe while living in the mountains of Mexico in 99.
glory to Mexico
McNabb 2004 fave recipe