Chiltepine Salsa

Recipe from: Ron Anderson

<i>This recipe comes from my Sister in Arizona, these Chiltepines grow wild there, but are available from online mail order sources, they impart a very nice Smokey hot to the salsa.</i>

1 16 ounce can diced tomatoes with green chiles
3 green onions coarsely chopped, or any available onion in equal amount
2 cloves garlic 3 if small
1 tsp oregano, Mexican if you have it
1 Tbsp Chili powder, or more to taste
about 10 dried Chiltepine peppers -- These are pretty hot, 10 as an average is good by me, I like hot
salt and pepper to taste

Put all ingredients in blender and pulse until smooth. This is not a chunky salsa. Great with tortilla chips

This salsa gets better with age. I do up a batch, put it in a quart mason jar, and let it sit for a day at least. The longer it sits the better it gets