Prepare a mixing bowl (greater than one quart) for all ingredients. A food processor would also be helpful, or you’ll have a lot of chopping to do. A small one works fine since the ingredients can be chopped in batches. You’ll also want a large knife and a cutting surface for course chopping.

In the food processor, combine and finely chop, almost liquefy, the following and pour into the mixing bowl. It’s good to cut these ingredients into large pieces that easily fit into your food processor.

2 – 14oz cans (drained) plain diced tomatoes with no added flavors or spices.

1/3 of a lime without rind

2 – Large jalapenos

4 – 6 cloves of garlic. Less if you find garlic breathe offensive.

4 – Serrano peppers

¼ – 1 – Habanero pepper. Zero for “hot” sauce. Add habanero for extra hotness.

3 – Chipotle peppers and ½ the Adobo sauce from a 7oz can of Chipotle peppers.

5 – green onions with a partial amount (1/2) of their green stem

10 – leafy sprigs of cilantro

1/3 – medium brown or yellow onion

1½ tsp salt

Add:   2 – 14oz cans (drained) of plain diced tomatoes with no added flavors or spices.

Now, coarse chop the following and mix in with the above sauce. Or, if you don’t care for the heavier texture, fine chop everything in your food processor.

2 – Large jalapenos

4 – Serrano peppers

5 – green onions with a partial amount (1/2) of their green stem

10 – leafy sprigs of cilantro

1/3 – medium brown or yellow onion

This recipe makes a little more than 1 quart.

Enjoy!