Salsa

*This recipe is very open-ended.  I am not going to list specific quantities of ingredients because everyone has a different taste preference and heat threshold.  You can add more or less chiles and you can change which type of chile you use depending on how much heat you can handle.*

Ingredients

• Garlic (depending on how much salsa you are making I would use between 1-3 cloves cut into big chunks)
• Tomatoes (Whole and preferably plum/Roma tomatoes, and again the quantity depends on how much you would like to make)
• Chile peppers (I would choose the type and quantity of chile pepper depending on your heat tolerance. Usually my family uses Jalapeno peppers or at times Serrano.  You do NOT need to cut them up.) 
• Salt (add for tasting)

Directions

1. In a large saucepan or frying pan place all of your ingredients except the salt (Whole tomatoes, whole chile peppers, and garlic chopped into big chunks)
2. Turn on heat to around medium (hot enough to "roast" and "grill" the outside of your vegetables.
3. You will need to grill your vegetables until the outsides are slightly browned and the skin on the peppers and the tomatoes starts to "wilt" off.  Make sure to turn the peppers and tomatoes occasionally and to stir around the chunks of garlic to prevent burning.
4. You will know it is ready once the "skin" on the tomatoes and the chile peppers starts to wilt off and the outsides are browned slightly.  Also there should be a nice layer of "tomato juice" that has leaked out into the bottom of the saucepan during the cooking process.  You NEED to keep this juice.
5. Remove pan from heat and transfer EVERYTHING just as it is after cooking into the blender. (i.e. you don't need to remove the skin from the chiles or the tomatoes and you don't need to remove the seeds either.  However you DO need to remove the stems from the chile peppers.)
6. Blend everything together with salt for tasting in your blender until it is the consistency that you want, chunky or smooth. 
7. ENJOY!!