6 garlic cloves
3 Jalapeno peppers, seeded, to taste
1 Anaheim chili, seed, to taste
3 beef bouillon packets
1/2 Bermuda onion
1 can Progresso peeled tomatoes in basil
2 med. yellow onions
1/8 c. red wine vinegar
3 to 4 tbsp. water
1 bunch cilantro leaves
Salt, to taste
Roma tomatoes

In food processor, pulse or chop garlic peppers, chili, bouillon, Bermuda onion, liquid from canned tomatoes, vinegar and water until fine. In small batches, add onion, canned tomatoes and cilantro. Dice, by hand the Roma tomatoes; add to mixture. Salt to taste.

To make salsa "hotter" add serrano chilies and increase amounts of garlic, peppers, and onions.