Core of recipe courtesy Alton Brown; Show: Good Eats; Episode:Chile's Angles
| 6 | Roma tomatoes | chopped |
| 4 | garlic cloves | minced |
| 2 | jalapeno peppers | seeded and minced |
| 1 | red bell pepper | finely diced |
| 1/2 | red onion | finely chopped |
| 2 | dry ancho chiles | seeded, cut into short strips and snipped into pieces |
| 1 tablespoon | olive oil | - |
| 1 | lime | juiced |
| - | Chili powder | to taste |
| - | salt and pepper | to taste |
| 1/2 a bunch | Cilantro | chopped. Add more or less to taste. |
| - | Scallions | to taste |
In a bowl, combine all ingredients. Salsa can be eaten right away, but is only half as good as it will be after the flavors have mingled. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.
You may add more jalapenos for a spicier salsa.
Alton Brown recommends also adding 2 jalapeno peppers that have been roasted, skinned and chopped. He says the roasting provides a great flavor.