I was hungry for some REAL Salsa this afternoon ...

So I went out in my back Yard and picked vine ripened dark red Tomatoes , got my favorite small size shovel out & dug up a couple onions , snipped some Cillantro ... and I came up with this ...
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Dans’ Killer Salsa

10 REAL Tomatoes ( tennis ball size )

6 Serranno Chilis’ ( or Hot of your choice )

3 yellow Fresno Chilis’ ( or yellow or orange Bell )

5 cloves of Garlic ( or more , hee hee )

1 medium onion

6 Dried Chili De Arbol Chilis’

1TBSP Cayenne Chili Powder

1TBSP Coarse Kosher Salt

¼ tsp cumin powder

1/8 cup knife diced Cillantro

1 Lime

Fresh cracked black pepper

Olive oil

On a cutting board Smack the garlic open w/ a BIG Chef Knife . In a mini food processor add garlic & mince, add onion & mince, put in big bowl. De-head all chilis & blend till minced. Skin tomatoes by dipping in boiling water for 1 min and big spoon w/ holes into ice water , core tip and pull off skins , blend to puree and add to bowl. When hand dicing Cillantro leaves remove as many stems as feasible and blend stems & put in bowl with hand diced leaves. Add Cayenne , Salt , Cumin , add juice of 1 Lime, ~ tsp of fresh cracked Black pepper … stir mixture add ~ 2 TBSP Olive Oil , stir mixture … taste test … add more Coarse Kosher salt as needed , adjust heat with more Cayenne as needed … chill in jars labeled “Fresh – Keep refrigerated , use by _____” ( within 3 days )

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...of course , there's no real need to put the "eat this right-away sign" on it ... it usually doesn't stay in the frige long enough to chill ;)