Fresh Potato Salad with a Jalapeño Salsa Chicken

June has arrived with the sunny days and summer fun.
One of my favorite side dishes during the season is the Fresh Potato Salad.
You can make as many different variations of it as you can imagine, and each time it is delicious and the colors on the plate just lovely! 

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This time I had a jalapeño salsa chicken breasts with it. The salsa was hot and went well with a salad on the side. An easy and fast mean to make and serve during the season. I baked the chicken in the oven, seasoned with salt and pepper and the salsa on the top. 
The leftovers from the chicken were tasty the day after on the side of a green salad, eaten cold or heated up, your choice. 

                          Jalapeño Salsa

• 10 fresh jalapeno peppers 
• 2 tomatoes
• 1 white onion, quartered 
• 1/4 cup chopped fresh cilantro or more to taste 
• 2 cloves garlic, smashed 
• 1 lime, juiced 
• 1 teaspoon salt 
• 1 teaspoon ground black pepper

1. Place jalapeños in a saucepan with enough water to cover. 
2. Bring to a boil. 
3. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. 
4. Remove the jalapenos with a slotted spoon 
5. Chop off the stem, and place them in a blender. 
6. Add the tomatoes and boil for couple of minutes to loosen the skin. 
7. Peel the skin from the tomatoes and add tomatoes to the blender.
8. Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. 
9. Blend to desired consistency. Season to taste.