A simple blend of hot, wild chiltepins, garlic and tomato.

I adore this salsa. It is easy to make, and has such a basic structure that it's good with anything. It is ubiquitous in South Texas, and served on everything. I have wild chiltepins ("turkey peppers") growing in my back yard, and harvest these throughout the warmr months, drying them on the counter. To make this salsa, you just simmer as many peppers as you want with some fresh tomatoes (though my in-laws also use canned tomato to make this) and garlic and puree. Add salt and pepper. I told you it was easy.

Makes 1 quart

8 medium tomatoes, about 1 pound

8 garlic cloves, peeled

2 tbsp dried or fresh turkey peppers or chile pequins

Salt and pepper

Cut the stems from the tomatoes. In a small pot, cover the tomatoes, garlic and chiles with 3 cups of water. Bring to a simmer and cook until the tomato skins wrinkle, soften and split, and tomatoes are no longer firm, about 15 minutes.

Transfer the vegetables to a blender or food processor with a slotted spoon and blend to your desired consistency (make sure the peppers are all blended and one isn’t lurking like a spicy bomb), adding in a little bit of the tomatoey cooking liquid if necessary. Season with salt and pepper to taste.