My Salsa

Ingredients:
- 2 jalapeno peppers
- 2 serrano peppers
- 2 (14 ounce) cans whole tomatoes
- 1 medium-size white onion, roughly chopped
- 5 -10 cloves garlic, roughly chopped
- 12 teaspoon salt
- 14 teaspoon cumin
- 14 cup chopped cilantro

Directions:
- Blacken peppers in a dry cast iron skillet.
- While roasting the peppers, process half of the tomatoes in a blender or food proceesor to desired chunkiness and pour into bowl.
- After peppers are blackened, remove stems, seeds and skins (leave some seeds for added heat).
- Do not rinse as some of the burnt flavor is desirable.
- Process the peppers along with the remaining tomatoes, onion and garlic in blender or food processor.
- Add to previously processed tomatoes and stir in cumin.
- Keeps in refrigerator for about 2 to 3 weeks.