At my house, when it comes to Mexican food, there is one condiment that trumps them all: a good green salsa. We usually buy ours from a little Mexican market here in Pasadena but, with the amount that we go through, making our own is a better option economically. While I was at least skeptical of making my own (the salsa at this place is really good) it came out pretty darn good. You can really adjust the recipe around depending on what you want. If you like it spicy, you can a few extra jalapenos and leave in the seeds. It also depends upon the chiles themselves as the spiciness varies from pepper to pepper. I recommend serving it with a crunchy and salty tortilla chips or on top of grilled shrimp tacos.
- If you do not have a barbecue you can easily use a broiler. Place the chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted. Flip them over and roast the other side, about 4-5 minutes more.
- Either using a blender or food processor blend the mixture until it is a course puree. Scrape down sides and pour into serving dish. Either you can eat it warm or refrigerate for an hour until cool.