OK. I'm about to work on a salsa. In LA, chiles are almost free. See the recipe and add any suggestions.
A can or two of cooked, peeled tomato
2 or 3 serranos, roasted
2 or 3 jalapenos, roasted
1 or 2 mexican green onions, chopped
1 Tbs olive oil
1 head garlic, roasted
pepper melange (red/green/white/black)
mexican oregano to taste
Cook the chopped mexican green onion in olive oil. Remove from heat. Throw in the tomatoes, with juices. Throw in the chopped chiles, garlic, and add salt and pepper. Use an immersion blender to liquefy. Test the need for the oregano, and blend again. Add some cilantro. Blend again. Chill in the fridge till next day.