The recipe originates from co-worker Rick Sanchez.  This is a great demonstration that not all salsa’s are created equal.   Enjoy.

Sanchez Salsa
Serving: A blender full of salsa

Ingredients
3 Roma Tomatoes (Roma tomatoes work best because of their texture)
9 Tomatillos (see http://en.wikipedia.org/wiki/Tomatillo for more)
1/4 – 1/2 yellow onion (depending on your taste)
Chili(s) of choice
 Mild = 2 jalapeños (seeded)
 Med = 2 Jalapeños (1 seeded, 1 whole)
 Hot (several options) = Jalapeño (2 whole), 1 Jalapeño (whole) 1 Serrano (whole), or 1 habanero (whole)
1 – 2 garlic cloves – either 1 large one or 2 regular sized
1/2 lime = I also like to zest some of the lime skin into it
1/3 bush of cilantro
salt to taste

Directions (Workplan)  <— that’s an inside joke
1) Grill (preferably with wood or wood chips on coals) or broil tomatoes, tomatillos, onion, chiles, and garlic. Cook each side for 5-10 minutes or until it is slightly charred, then flip. The tomato and jalapeños will be done sooner and the skins will start to tighten and peel back. The tomatillos and onion will take slightly longer to cook and the skin will not peel back. They are ready when they become soft. Some of them might pop. You want to try to remove them just before they pop. This is an acquired skill .

2) Remove cilantro leaves from stems and chop. I usually just cut the whole bush in half and throw away the bottom stems to save time. Seed (if needed) and slice chiles into 1/4′s. Slice the onion into 1/4′s (no need to finely chop since it will be blended).

3) Add all ingredients into blender or food processor (preferable) with a splash of lime and salt to taste, then blend on a low speed. Stop the blender occaisionaly to allow the larger chunks to sink to the bottom.

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