Green & yellow chilies, about 10
4-5 lg. plump ripe tomatoes
1/4 onion, chopped
2-3 cloves garlic, chopped
Cilantro, chopped, to taste

Toast green and yellow chiles and tomatoes under broiler until skin swells on all sides. Turn and watch carefully for scorching. Cover with damp paper towels for easy peeling. Peel and gently wash out seed from yellow and green chiles under running faucet. Only peel tomatoes. Chop onion and garlic. All ingredients may be chopped in large wood bowl with a hand chopper, or electric food processor being careful not to over grind yellow and green chiles. Mix all ingredients. Add salt and pepper as desired. You may use canned crushed tomatoes as desired for a juicier salsa or in place of fresh tomatoes. Add chopped cilantro as desired.