Nick's receta del salsa
Estimated prep and cook time: 3-1/2 Coronas

Ingredients:
4-6 jalapeno peppers
2-4 serrano peppers
2 large cans of diced tomatoes
1-2 bunches of cilantro
5-7 cloves of garlic
1-2 large yellow onions
salt

What to do:

1. For a milder salsa, use 4 jalapenos and 1-2 serranos.
2. Grill jalapenos and serranos until completely black.
3. Chop up garlic and quarter the onion. Garlic and onion does not have to be grilled- but if you do- don't blacken.
4. When peppers are pretty much toasted black, remove from grill. Cut off and throw away pepper stems. Add peppers, garlic, and half onion to blender. Add some of the diced tomatoes. Pulse blend. Add salt to taste then empty into bowl. This is a hot mixture, so only taste a little.
5. Cut off and keep cilantro leaves. Add to blender. Add rest of diced tomatoes. Pulse blend. Add salt to taste. Pour in with rest of mixture.
6. For variations with try adding other types of peppers, or tomatillos. You can try adding paprika, lime juice, or garlic salt for other variations.

About Peppers:

The serrano pepper is a very hot pepper, slightly hotter than a jalapeno pepper. Used often in salsa's and table sauces the serrano chile pepper is thin skinned making it easy to work with (no need to remove the skin). Thin in shape serrano peppers come in several colors ranging from greens to red's. Often used in both Mexican cuisine as well as Asian cuisine this pepper is popular thought the world.

Jalapeno peppers are a hugely popular chile thought the world. Jalapeno's are fairly hot peppers, however not nearly as hot as scotch bonnets or Habanero peppers. The popular chipotle pepper which is used extensively in Mexican and southwestern cooking is simply a smoked jalapeno.