Here, finally, is the salsa recipe. This recipe came from my
cousins Rhonda and Michele, who both gave me their versions. I
couldn't tell you which part of the recipe belongs to which of
them or which I added myself (I know the cilantro part is

1 large clove garlic, peeled
10-20 cilantro leaves (optional)
3-4 green jalepenos
1-2 red jalepenos
1 yellow chile
1 28 oz can whole peeled tomatoes
1 teaspoon salt

Boil about 3/4 of an inch of water in a pan. Add chiles and
boil for five minutes. Turn the chiles over and continue
boiling for another five minutes. Remove the chiles from the
pan and reserve 1/4 cup of the water. Remove the stems from
the chiles. Place the ingredients in a blender in the
following order: garlic, cilantro (if using), all the chiles
except one green and one red, tomatoes and their juice, salt,
1/4 cup chile water, and the remaining green and red pepper.
Put the lid on the blender and pulse briefly about ten times
until all the ingredients are uniformly chopped. Blend more
for more liquidy salsa. Chill. Makes about one quart.