No sh*t jalapeno salsa recipe (you know what I mean)

JALAPENO SALSA

Ingredients

4 to 6 Jalapeno chiles (firm) remove the stem
4 to 6 Tomatillos (Firm, remove husks and wash off sticky film)
6 to 8 Roma tomatoes (firm but not green, wash and dry off) or,
Crushed tomatoes (large can / 2 cups)
2 to 3 cloves garlic (peeled, quartered)
¼ cup onion diced
1 tspn sea salt (regular salt is ok)
¼ tsp black pepper
1 tblspn lime juice
1 tblspn olive oil
2 tblspn cilantro (washed and coarsely chopped)
¼ tspn oregano (crush by hand)
1/8 tspn comino (crushed or use ground comino-cumin)
Chicken bullion (dash)

Preparation

In warm skillet add olive oil and heat. Add whole jalapenos, fresh tomatoes, tomatillos, garlic, salt and pepper. Cook until chiles, tomatoes and tomatillos are soft and garlic starts to carmelize. Remove, allow to cool somewhat. Quarter the chiles, tomatillos, and tomatoes.
Place all ingredients into blender in layers. Chop briefly until salsa is chunky. May have to make in two blender sessions. If so, combine and stir together.

Other Comments

Do not over blend as the salsa becomes soupy. Taste. If too spicy, add more crushed tomatoes. This will last several days in the refrigerator – can also be frozen and last several weeks. Store in appropriate size containers. Do not leave in the fridge longer than four days as it does not contain preservatives. Do not leave out in the open for periods longer than an hour as it can go bad quickly. Cilantro is a herb that one either loves or hates and is not for everyone. For those that like their stuff hot, add about ¼ of a Habanero to the recipe. Wow!
Great over eggs and meats. For dips add a couple of tablespoons to cheese, artichoke or bean dips and heat.