Authentic Mexican Salsa Recipe

Directions:

1. Take the stems off the peppers and throw away the stems.
2. Place the peppers and seeds in the bender. Blend well.
3. Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
4. I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just pulse it a few times.
5. If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
6. Refridgerate for at least 1 hour before serving.