Ingredients

• 4 jalapeno peppers (2 seeded and minced, 2 whole)
• 6 Roma tomatoes, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, finely diced
• 1/2 red onion, finely chopped
• 2 dried ancho chile peppers, seeded, cut into short strips and snipped into pieces
• 1 tablespoon olive oil
• Juice of 1 lime
• Chili powder, salt and pepper, to taste
• Chopped fresh cilantro, parsley or scallions, to taste

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Instructions

1. Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
2. In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.