13 Roma Tomatoes
1 Large Yellow Onion
2 Bunches of Cilantro (leaves only)
5-6 Cloves of Garlic (minced)
3 tsp Kosher Salt*
2 1/2 tsp Ground Ancho Chiles
2 1/2 tsp El Yucanteco Chile Habanero Sauce
Yields approx. 6 cups
- Start out with a large bowl, it is much easier to mix when you have more than enough room.
- Dice the tomatoes, onion, cilantro, garlic and jalapenos. For more heat, leave in the seeds of the jalapenos, for medium heat, remove half, for no heat, remove all seeds (before dicing).
- Freshly squeeze the limes, add salt, ancho chiles, and habanero sauce - all to taste.
- Mix all of the ingredients, taste with the chips you are going to use and make any changes you feel would make it taste more to your liking. It is now ready to eat! Or you can cover and let sit overnight in the fridge so the flavors combine.
*Kosher Salt - I use this salt more than any other salt becuase it is additive-free and dissolves easily while providing flavor without oversalting because of it's large surface area.
Chipotle Peppers in Adobo Sauce
Aleppo Chili Peppers (Flakes)