Nellie'S Salsa - cooking recipe

Ingredients

8 long green Ortega chili peppers
4 yellow short peppers
3 jalapeno peppers
2 medium tomatoes

Preparation

Clean and roast peppers on all sides equally.
After roasting them, wrap in towel and let set 20 minutes.
Cut end off and peel the peppers.
Cut in long, thin strips and then cut crossways. Leave seed in.
Peel tomatoes and smash them in peppers.
If more sauce is needed, add 1/2 can tomato sauce.
Season with salt and garlic.