Instructions: Roast and peel the green chilies. This may be accomplished in the oven with a broiler, or on the barbecue. Turn the chilies often and roast quickly so as to loosen the skin in blisters. When the skin is soft and loose, remove by grabbing the edges of the skin between a small knife edge and your thumb. Chop chilies and all other ingredients (raw) to the consistency you wish the salsa to be made or perhaps a little coarser. Put all in a kettle and bring to a boil stirring constantly as the salsa is thick and will burn easily. Turn down heat and simmer for 30 minutes.

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