Salsa 3 ways

 Boiled Salsa Roja (in blender)

Water for boiling (enough to cover tomatoes & chili) 3 Roma tomatoes 1 Jalapeño or serrano pepper Small bunch of cilantro (20 stems) 1/2 tbsp salt (Himalayan salt) Juice of half lime (1 tbsp) -Adjust citrus and salt to taste after blending

Fresh Salsa Roja 3 Roma tomatoes 1 Jalapeño or Serrano pepper (adjust depending on spice level of pepper) Small bunch cilantro (10 stems) 1 tsp salt (Himalayan salt) -Adjust citrus and salt to taste after blending

Roasted Salsa Roja (8:07) 3 Roma tomatoes+ 1 ripe vine tomato 1 Jalapeño or serrano pepper Small bunch cilantro (20 stems) 1/2 Tbsp salt (Himalayan salt) 3 garlic cloves 1/4 medium onion Juice of 1 lemon -Adjust citrus and salt to taste after blending

credit: views on the road (youtube)

Wendy Q's Salsa

5 roma tomatoes
1 large onion, chopped
2 jalapeños (use one at a time for taste)
1 green bell pepper, remove seeds and chop
5 garlic cloves
½ t salt
¼ t pepper
1 bunch cilantro, chopped
juice of 1 lemon

Boil tomatoes, onion, jalapeños and bell pepper just until tomatoes are soft.
Cut off ends of jalapeños and discard
Put ALL ingredients into blender and blend until smooth.
Add water to get thinner consistency. 

Note: 
For mild salsa add only one jalepeño, taste and then add the other.