Smooth & Chunky Salsa

Directions

1. 1
   broil the green chilies in the oven turning often to evenly darken skin (don't blacken as the skins won't come off).
2. 2
   peel skin from chilies and dice.
3. 3
   boil tomatoes & jalapenos for 5 minutes or until you notice the skin pulling away from tomato; peel the tomatoes.
4. 4
   blend the tomatoes, onion, half of the jalepenos, 1/2 of the cilantro, the garlic, the juice from the lemon and vinegar until smooth.
5. 5
   Add remaining ingredients and chill for 2 hours.
6. 6
   add sea salt to taste.
7. 7
   if you like your salsa mild use yellow chilies instead of jalapenos.
8. 8
   this will give you the chili flavor with a lot less heat.