Cantina-Style Salsa

You've got to try this! It's absolutely worth having hot and enjoying with some crispy tortilla chips.

INGREDIENTS

• 11 campiri or roma tomatoes

• 8 green Thai chillies

• 1 poblano

• 2 jalapeños

• ¼ onion

• 3 cloves of garlic

• ½ cup cilantro minced

• 2 sprigs oregano

• 2 tsp veggie broth base

• 1 tbsp oil

• 1 tsp asafetida

• water

• salt

DIRECTIONS

1. In a pot of water, boil the tomatoes, thai chilies, poblano, and jalapeños covered till the color becomes less vibrant. Drain, reserving 2 cups of the water, and set aside.

2. Fish out the Thai chilies, jalapeños, and poblanos, and set aside.

3. Blitz the onion, garlic, cilantro, veggie broth base, oregano, and chilies in a food processor.

4. Add the tomatoes to the mixture and blend, adding water till it’s your desired consistency.

5. Please be sure to taste for salt.

6. In a saucepan, heat oil and add in the asafetida. Mix in the salsa, and let it come to a simmer.

7. Serve with chips, and enjoy!