2 Habanero Peppers
2 Jalepeno Peppers
2 Anaheim Peppers
2 heaping tablespoons of Chopped Garlic
A Bundle of Cilantro
10 Roma Tomatoes cut in half
A Bundle (8 to 10) Green Onions diced
1 Small Can of Tomato Paste
I like to sauté the peppers after deseeding them and slicing them into thin pieces and I finish them in the pan with the garlic. Then put them into a food processor, chop them into itty bitty pieces then start to throw in the tomatoes, followed by the cilantro and then the Tomato paste. Add seasonings to taste i.e. salt, pepper seasoning salt whatever you prefer... at the end add the green onions
This gives you a warm salsa but not overly hot. Setting over night really blends the flavors but you can serve right away.
Great for any Mexican Meal, Snack or Appetizer.