Ingredients

1/4 white onion
4 cloves garlic
2 Anaheim peppers
2 jalapeno peppers
2 serrano peppers
2 bunches cilantro
1 lemon
About 12 large roma tomatoes
Salt

Directions

Use a hand-chopper to grind garlic, peppers and cilantro together. Grate outside of lemon (the zest) into chopper, and then squeeze lemon juice into mixture. Chop to desired thickness and empty these contents into a large bowl.

Chop the roma tomatoes, adding 1/2 teaspoon salt with each tomato. Do not overchop. Mix the tomatoes with the other ingredients, adding salt and pepper to taste.

Optional variations:

• 4 large mangoes, plus 2 more jalapeno and serrano peppers

• 4 peaches, plus 2 more jalapeno and serrano peppers

• 1 can corn, 1 can black beans, plus 2 more jalapeno and serrano peppers

For best results, let salsa sit overnight. If there is excess moisture, you can drain to desired thickness. You should almost break a chip when dipping.

Cook's note: For best results, use a hand-chopper such as the "Quick Chopper" as sold on TV.