In Texas and the Desjardins house, chips and salsa are a staple. There are so many versions of salsas and various degrees of heat that you can adjust according to the amount and kind of chiles that you add to your salsa. The basis of the salsa is tomatillos, but tomatoes would work as well. I love the rich color of this salsa and its medium heat and has wonderful smoky undertones. I like to make a big batch and freeze it.

Click here for the recipe.