Firehouse Food: Salsa & Pico

Daddy/Daughter Salsa

12 fresh jalapeno peppers
2 medium white onions
3 cans Mexican style stewed tomatoes
3 cans Rotel Tomatoes and green chilies
2 tomatillos, peeled
1 bunch fresh cilantro
Juice from 2 medium limes
4 tbsp minced garlic
2 tsp chili powder
1 tsp cayenne pepper
½ tsp liquid smoke
2 tsp salt

Cut the jalapenos in half, discarding the seeds and stems. Peel and quarter onions. Par boil
jalapenos, onion and tomatillos until the steam makes you cough - about 5 minutes. Set aside. Remove the leaves from approximately ½ of the cilantro bunch. In a blender or food processor, combine all ingredients and blend to desired consistency. Salt to taste. Serve warm or chilled.

Black Olive Pico De Gallo

One small can chopped black olives
Two or three roma tomatoes, diced
Two fresh jalapeño peppers, seeded and minced
½ bunch fresh cilantro, minced
2 tbsp minced garlic
6 green onions, minced
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
2 tsp salt

Combine all ingredients and chili several hours. Serve as a dip or as a relish on meat, fish, tacos or nachos.