• Salsa
• Pesto

Salsa

15 (or so) jalapenos
3 large onions
3 Tbs. corn oil
½ cup chili powder
2 tsp. Ground cumin
56 oz. Tomatoes and tomatillos
juice of 1½ limes
½ cup fresh chopped cilantro
salt

Sauté jalapenos and onions in oil, cook until clear but crisp. Add chili powder and cumin, and stir for four minutes. Add tomatoes and tomatillos. Cook five minutes. Add salt and lime juice. Let cool and add cilantro. For medium hot salsa, remove seed from half the jalapenos.
Makes 8 to 10 small jars.

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Pesto

1 cup loosely packed basil leaves
3 Tbs. pine nuts or walnuts
1 clove garlic
½ tsp. Salt, plus more to taste
1 Tbs. freshly grated Romano or Parmesan cheese
2 Tbs. extra-virgin olive oil

In a food processor work basil, nuts, garlic and salt together into a fairly smooth paste. Stir in cheese, then olive oil. Pesto can be made up to three days ahead and stored, covered in the refrigerator, or for up to two months in the freezer. Makes 1/3 cup, enough for 12oz. of pasta.

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