Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       small        Tomatoes
   9                    Green serranos
   1       small        Red bell pepper
     1/2   medium       Onion
   6       Stalks       cilantro
   2       cloves       Garlic
     1/2   cup          Water
   2       tablespoon   Red wine vinegar
   2       tablespoon   Canola or corn oil
     1/2   teaspoon     Salt
   2                    Opt. habaneros for the brave

Preparation:

Cut tomatoes in fourths. Discard stems of the serranos, then cut in halves. Cut the red bell and onion in fourths. Remove the leaves from the cilantro and discard the stalks. Place the tomatoes, serranos, bell pepper onion, cilantro leaves and garlic in the blender. Add water and vinegar and chop at medium speed until reduced to small chunks. Add oil to a skillet, heat and pour in salsa. Bring to a low boil. Add salt. Continue to cook at a low boil for four to five minutes, stirring frequently. Cool and store in a jar in the fridge.