Made some Salsa today to use on Brisket Tacos. I usually make more like a Pico de Gallo which is more chunky. I found this recipe on The Hispanic Kitchen website while looking for a recipe that would have a longer "shelf life" than I had been getting with the Pico. As you can see it made about 2 cups and has quite a bite due to the Jalapenos! You may want to start with 1 pepper and go from there! As for "shelf-life" will keep you posted! Pretty easy to make...give it a try! Enjoy!
6 Roma tomatoes
2 to 3 serrano or jalapeño peppers
1 to 2 cloves of garlic, sliced