2 diced habaneras
2 diced red fresnos
2 diced jalapenos
1/2 diced yellow onion
1 Tablespoon crushed garlic
2 16 oz. cans diced tomatoes (green pepper & onion kind)
olive oil
Coat a pan with olive oil. Add everything except the garlic and tomatoes. Saute on low heat for 10 minutes. Add the garlic and tomatoes and cook until the salsa reaches the desired thickness (about 15 to 20 minutes). Cool overnight and stir before serving.