14 lg. jalapeno peppers
8 tomatoes (the bigger, the milder)
1 lg. garlic clove
1 bunch cilantro
1 lg. onion
Salt to taste
Crushed red pepper to taste

Bring water to boil. Put first 5 ingredients in the pot and boil for 40 minutes until vegetables look cooked. Drain. Put all the ingredients in the blender. Blend until desired consistency. Add salt and red pepper to taste.

RECOMMENDATIONS: For milder salsa, reduce the number of jalapeno peppers. For hotter salsa, use Serrano peppers with the jalapenos. To make green salsa, substitute the 8 tomatoes with 16 green tomatoes. For better result, cook the salsa in oil.