Joed's Salsa

For a decent size batch.

20 Ripe Jalapenos
1 or two Habanero peppers
Depending on taste / color preference
Green / Red / Yellow Peppers, the Red and yellow will be sweeter.

4-6 Tomatoes

3 Yellow Onions
1 Vidalia Onion

2 large bunches of Cilantro

Some orange Juice or Mexican Beer.

Salt, Sugar (Splenda works well too)

Chopped Garlic

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Grill the Jalapenos and Habaneros over open fire, make 
sure they really get to sweat, they should start turning 
black and separate a little.

When done, stuff in a zip-lock back, seal.
Let them sit, they are ready when you can roll the skin off.

Combine and mix everything besides the peppers in a blender.
-- You may want to add the onions and garlic slowly.

When you have a very nicely blended salsa fresca that
is something that is sweet and spoon - good to eat.

Put this in a bowl.

Next, combine and blend all the peppers, add until 
this salsa is 'rocket' hot - after it's been on your pallet
for a little while.

Then finish off with adding some salt and sugar to 
take away the initial sting.

Enjoy!

Can be frozen and usually lasts about a month in the Fridge.