Anyone have a recipe for Luna De Noche's salsa???

Answer 1

this is all I can find, so here it is..........

Jay’s Chop Chop Salsa

24 oz. can whole peeled tomatoes
1 diced fresh jalapeno (remove the seeds for more mild taste)
1 diced fresh green chili pepper (hot or mild to taste)
1/3 cup diced fresh onion
1 lime
2 crushed fresh garlic cloves
2/3 cup chopped fresh cilantro
1/4 tsp. salt
1 tsp. cumin
1/2 tsp. sugar

Put the tomato, garlic, salt, cumin, and sugar in a food processor. Cut the lime in half and squeeze both halves into the processor. Process thoroughly. Add the jalapeno, chili pepper, onion, and cilantro. Process until the consistency looks appetizing. Place in covered container and chill. A couple of hours of chilling will help the flavors to develop. Serve with your favorite thin corn tortilla chips… or, if you want to use the best chip in the world, go with El Milagro

Answer 2

The key to making great salsa is to use fresh ingredients, especially cilantro. Also, when dicing jalapenos, make sure you use clean rubber gloves. If you don't the oils from the pepper will stick to your skin and can cause an allergic reaction or can really hurt you if you accidentally touch your eyes. Anyway, here's a copycat recipe I found. I'm curious to see how you like it...

2 lbs of small green tomatillos
1 diced large jalapeno pepper
1 diced large green chili pepper
1/3 cup diced yellow onion
1 lime
1 crushed garlic clove
2/3 cup diced cilantro
1/4 tsp. salt
1/2 tsp. sugar

Directions
Husk and wash the tomatillos. Put and put them in boiling water for 2 or 3 minutes. Put the tomatillo, garlic, salt, and sugar in a food processor. Cut the lime in half and squeeze both halves into the processor. Process thoroughly. Add the jalapeno, chili pepper, onion, and cilantro. Process until the consistency looks appetizing. Place in covered container and chill. A couple of hours of chilling will help the flavors to develop. Serve with El Milagro thin corn tortilla chips.