Anet: 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 mine). 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 water 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.