NATE'S NAPALM SALSA 
by Nate Cervantes


12 habanero chilies (yellow) -- stemmed not seeded
4 habanero chilies (red) -- stemmed not seeded
4 green chilies (Anaheim's) -- stemmed not seeded
1 medium onion --chopped
6 Jalapeno pepper --- stemmed not seeded
4 medium garlic cloves -- minced
1 #10 can peeled whole tomatoes
salt ( to taste ) 

Boil pepper until soft. Peel and stem peppers leaving seeds. Mince the
garlic cloves. While wearing gloves and protecting your eyes, mash the
peppers, onions, garlic and tomatoes in a bowl., Do not use a food
processor or blender ( it makes the salsa foam and inhibits the true
taste of the peppers). Use the tomatoes juice to thin the salsa to
serving consistency.