Dad's Salsa

My Dad makes the best salsa.  I grew up in New Mexico.  We are a bit picky about our salsa.  It is hands down my favorite.  And not just because he is my Dad.  Its actually brilliant in in its simplicity.  The ingredients are:

• Green Chiles
• Onions
• Canned diced tomatoes (petite if you ask his opinion)
• Cumin
• Salt
• Olive oil (for cooking the onions

The important thing is to start with good roasted chile's.  The roasting is what gives them their flavor and allows the skin to blister and peel off.  I was lazy when I put up my chile the last time and just bagged everything with the skin on.  It actually tends to be a little easier to get the skin off once its been frozen.  For this batch I used 2 quart bags frozen chile's, 6 - 14.5 oz cans of diced tomatoes, 2 onions and seasonings to taste.  

First step is to clean the chile's and chop them.  I could probably normally tolerate the chile's but now I have a little person and really don't want the oils on her and the nightmare that would cause, so yes I use rubber gloves when cutting chile.

While I was cutting the chile, the husband diced some onions and they were cooking down in olive oil.

Next I added the 6 cans of tomatoes and the chopped green chile.

Stir and let it cook down for a bit.

I ended up putting it in glass jars and sealed them for easier storage (since I was trying to empty out the freezer it was stilly to put more back into it).  My favorite is putting the salsa on eggs.  I am convinced thats the only reason I started eating eggs again, so I could have a way to eat salsa for breakfast.  The recipe is basic but make sure you have good chile or you are wasting your time.