*in  Wisconsin

Here is what you need:

iphoto is working again, no thanks to Eileen

Buy all these items at the farmer’s market.  Set aside the Sungold tomatoes (okay, just eat them all in front of the tv and then feel sort of barfy), the eggplant, and the basil.  You don’t actually need them.  They just happen to have snuck into this photo.

Throw into a big enough pot to hold ‘em:

1 lb tomatillos (please take off the husks and rinse the sticky off first)

1 anaheim pepper

1 jalepeno pepper

water to cover

Bring to a boil and leave it there for 15 minutes or until the tomatillos are tender.  These are 15 minutes you could use to do sit-ups or jumping jacks.  Instead, read wikis about Dancing with the Stars while Entertainment Tonight is blaring in the background.

Now:  Drain the pot** and put the tomatillos into my best friend and yours, the food processor.  Add a couple of cloves of garlic. Cut the stems off the peppers.  This is the moment when you get to decide how hot your salsa will be.  You can throw caution to the wind and toss both peppers in whole with the tomatillos.  Or, you can throw in the anaheim and pull the seeds and ribs from the jalepeno (easy now that it’s all soft) and add them back as needed later to get the heat you want.  That’s what I do, because I’m Highly Sensible. Also because of the affair of the Bobby Flay soup.  (Story for another day.)

Whir this in the food pro.  Then dump it all into the rinsed boiling pot, add 1/4 cup of water, 1/4 tsp salt, and simmer until the salsa is the consistency of your desires.  Remember it will set up somewhat in the fridge.  Something about pectin?  I really need to go back and read those canning books again.  Too bad they’re scarier than Stephen King.

Take the salsa off the flame and taste for heat.  Adjust as necessary.

While the salsa cools, chop up a few corn tortillas into chip size pieces.  Dust with salt and cumin and space out on a flat non-fancy cookie sheet, with at least 1/2 inch between them (this is the key).  Bake at 400-425 for 6-8 minutes depending on how long you can wait for your oven to preheat before you just give in and throw the chips in there.  Let them cool at least 2 minutes on the pan for extra crispness.

Chop up a small palmful of flat-leaf parsley and stir into the salsa.  Dip and enjoy your almost-entirely-from-scratch moment of triumph!

**The water you drain off the chiles and tomatillos makes a great anti-pest spray for your hardier plants, and it’s got vitamins too!  Just let it cool and spray.  Lil’ buggies hate the spicy, apparently.