I have a dear friend at work who is a wonderful cook (as well as a fabulous person). Every year for many years, Elva would gift everyone at work with a Cinco de Mayo tostada feast. She would make refried beans with chorizo and all of the toppings needed for tostadas, but the best part of the whole meal was her salsa. It was delicious and fresh, and I really wanted the recipe. Elva was happy to give it to me, but I was always intimidated to make what she called her chili sauce, so I had to wait for a year until she made her feast again before I could stuff myself with her salsa. Finally, last year, armed with a notepad, I grilled her for the recipe for the chili sauce and the salsa. I wrote down every word she said, and I gathered my courage and tried her recipe. Now, my kids enjoy Elva's salsa as much as I do.
Elva makes her chili sauce and keeps it in the freezer so she can have the chili sauce whenever she needs it.
4 or 5 Jalapeno peppers (you can use Serrano peppers if you like it hotter)
2 garlic cloves
Fill a saucepan with water, and bring to a boil. Stem the peppers and put them into the boiling water and boil for 4-5 minutes. Remove the peppers from the boiling water, and place them into a blender or food processor with the garlic. Process until smooth. Place into small plastic containers and freeze until needed.
3 cups of chopped tomatoes
1 bunch of chopped cilantro
3 tablespoons chopped onions
1 teaspoon of salt (or to taste)
1 teaspoon chili sauce (or to taste)
2 avocado cut into chunks
Mix all the ingredients and serve with tortilla chips.