Salsa Verde

Roast, peel and stem the yellow chiles. You know the ones, shaped kind of like fat jalapenos, but yellow. Chop them up, seeds included, until the pieces are very small and there’s a lot of liquid.

To the chiles, add the minced garlic, white or yellow onion, chopped green onions, and a handful of chopped cilantro.

Season to taste with garlic salt, onion salt, and table salt. Yeah, that’s a lot of salt products, but salsa needs salt.

Serve with anything, from meat, to eggs, to fish, or as a dip for chips.