creamy chile salsa

 My daughter recommended this recipe. I thought I'd try it out on a pretty good crop of chilies I have growing in a barrel garden.

I can't really be sure what variety they are. I collect seeds from all kinds of chilies: dried, fresh, green, red. I think, based on the size and color, that this plant is the result of some errant guajillo seeds but ¿quien sabe? 

Anyway, after harvesting what I thought were ready, it didn't look like enough so I added a jalapeño.

My next detour was in the "softening" phase. The recipe said to boil the chilies but I like to remove the seeds (see above) and then heat them up on a comal.

Otherwise, I proceed as directed. No immersion blender but we get by.

The result isn't green or particularly spicy but it is creamy and quite tasty.