This is a tri pepper salsa because it gets it's heat from three different peppers. If you prefer a mild salsa I would use just the jalapeno pepper. If you really want some heat your could replace the pepper flakes with part of a habanero pepper.
Course: Appetizer, Snack
Two 14.5oz cans petite diced tomatoes
1diced jalapeno pepper
1diced serrano pepperoptional
½tspred pepper flakesoptional
1tspcrushed or chopped garlic
Combine peppers, spices, optional tomatillos and about 1/2 a can of the tomatoes in a blender and blend well so there are no large pieces of peppers.
Add cilantro to ingredients in the mixer and pulse until cilantro is chopped into small pieces.
Add rest of tomatoes and pulse a few times or to preference.
If you want everything smaller pulse a few more times, but I would only pulse it a few times.
Refrigerate overnight so the flavors can mingle. This is important for the best flavor.
Remember to be careful with hot peppers. Even the jalapenos can cause your fingers, eyes and more to burn. If you aren't used to cooking with peppers I'd use some disposable gloves and be careful. Remember most of the heat is on the ribs and seeds. If you want the flavor without as much heat cut out the ribs and seeds and don't use them.I add the finely chopped onions at the end because I like some texture to the salsa. If you blend the onions you will probably find they release a fair amount of liquid and will have to adjust the recipe to avoid this.
Tri Pepper Salsa printed from https://shawnonfood.com/tri-pepper-salsa/