8-10 peppers (jalapeno, serrano, yellow or green)
8-10 reg./average size tomatoes (or a lg. 32 oz. can whole tomatoes)
3 cloves garlic
1/2 c. chopped cilantro (optional)
Salt to taste

Roast peppers in a skillet. Boil fresh tomatoes until skin is easily removed with fork. Remove stems from peppers, place in blender with tomatoes, garlic and cilantro. Blend until all is chopped and there is no chunks; add salt to taste. If too hot, add a few more tomatoes until taste is right for you. If too mild, add a few more peppers.

For green salsa, you need 2 pounds of tomatillo's (they are small green tomatoes that have the husk) instead of red tomatoes. Boil these also, but for about 5-7 minutes or until they change color (take husk off before you boil).