Gina's salsa

Gina's salsa is similar to salsa cruda. For extra heat, habanero and cayenne peppers can be added. The salt can be to taste.

• 12 serrano peppers

• 15 jalepeno peppers

• 2 large red onions

• 1 bunch cilantro

• 3 tbsp lemon juice

• 1 tbsp salt

• 4 green onions

• 3 pinches garlic powder

• 8 large or 16 medium tomatoes

1. Wash the peppers. Quarter and seed the serrano peppers and jalepeno peppers. The chile juices can cause the hands to burn, so wear gloves while processing them. If no gloves are available, shield the hand holding the peppers with a plastic bag. If that sort of thing doesn't bother you much and you barehand it the juice will stay on your hands for several hours despite washing, so don't touch your eyes!

2. Remove the outer skin and root area from the red onion. Quarter the red onion.

3. Rinse the tomatoes. Cut out the stem area and quarter the tomatoes.

4. Put the serrano and jalepeno peppers in the food processor and chop until the peppers are minced. Transfer the minced peppers to a bowl.

5. Rinse the cilantro and chop off the base stems of the bunch.

6. Put the cilantro, onion, and tomatoes in the food processor and chop them until they are minced. Add them to the peppers in the bowl.

7. Add the lemon juice, salt, and garlic powder to the salsa mixture. Stir all the ingredients together.

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