1 Can of chopped peeled tomoatos. 28oz.
3 Anaheim Chilis, roasted and peeled
3 Serrano Chilies
1 bunch of scallions
1 bunch cilantro
teaspoon of minced garlic
salt to taste
A large bowl
Char the outsides of the Anaheims, either in the broiler, over a burner or the grill. Get the skin black and blistered and then put them into some sort of airtight container and set aside...the steaming will loosen the cooked skin so that it peels off easily later.
Put chopped tomatoes into bowl. You may want to use a food processor to chop the tomatoes finer if you like.
Cut in half and remove stems from the jalapenos and serranos. Remove the spongy white insides of the chilies along with the seeds. Chop the chilies fine and add to tomatoes.
Finely chop up the scallions, using only the white part and the tender parts of the green and add to the bowl.
Add the garlic and juice of the lime to the bowl.
Chop up the cilantro and add to to bowl...avoid as much of the stems as possible.
Cut the avocado into small chunks. throw in the bowl and mix it all up.
Add salt until taste is the way you want it. The
flavors will settle down after a couple of hours in the refrigerator.
note: I tend to use Pomi chopped tomatoes that comes in one of those aseptic boxes. It seems to be more finely chopped and has pretty good flavor. So I tend to forgo using the food processor and just cut the rest of the stuff by hand.