Salsa Joe

I have a recipe. The recipe. It's really simple. I don't usually use recipes when I cook. Or if I do, I modify them beyond recognition. But this one I use. You just throw a bunch of things together in the food processor and pulse it into pureed heaven. It's a salsa. Salsa Joe. I named it after the guy who gave me the recipe, some 15 years ago in Phoenix, Arizona. He was a kind old Mexican man I worked with. He sold burros off a cart on the weekends for extra money. I have that recipe too. Joe wasn't too worried about competition. He served Salsa Joe with his burros, on the side. I have given this recipe to more than 50 people. That is not an exaggeration. Everyone who tries Salsa Joe asks me for the recipe. I just smile, because by now, I expect it.

Thanks, Joe. I often wonder what you are up to now, if you are still with us on this crazy, burro-scarfing world.


Salsa Joe

1 28-1/2 oz can whole tomatoes (not with herbs), drained of half the liquid.
1 large handful of cilantro
1 bunch scallions (green onions), roughly chopped (use the white AND GREEN parts)
1 whole clove garlic, peeled
6-10 small yellow hot chilies (small, smooth peppers that come in a jar - NOT pepperoncini)

Put all ingredients in food processor and blend in pulses until well chopped but not too smooth. Add salt if necessary to taste.