do:
1. It is not necessary, but I prefer to grill the whole peppers until their skins are black. You may also grill the onion (cut it in half and coat it with oil or Pam first) and the clove of garlic, preferably on a higher level than the peppers.
2. Wearing a glove or other protection, cut the stem nubs off of the jalapeno peppers.
3. Using the "liquefy" feature, blend the jalapeno peppers with one can of tomatoes until the entire mixture moves (instead of just the lower part). Pour into a storage container.
4. Cut the stem nubs off of the green chili peppers, slice them open and remove the seeds (the seeds are very bitter; gloves are not necessary).
5. Liquefy the green chili peppers with another can of tomatoes until the whole mixture moves. Pour into the storage container.
6. Cut the onion into a few pieces and the garlic clove in half, and liquefy with another can of tomatoes until the whole mixture moves. Pour into the storage container.
7. Remove old/dead leaves from the bunch of cilantro. Using scissors, cut the leaves off into the blender, leaving very little or no stem on the leaves.
8. Liquefy the cilantro leaves with the last can of tomatoes until the entire mixture moves. Pour into the storage container.
9. Add salt and pepper as per your taste.
10. Cut the lime in half and squeeeeeeeeeze all the juice into the salsa.
11. Completely stir the salsa.
Keep the salsa refridgerated, and it should last about a week.