Chile Perón (Manzano) is my favorite

3 Manzanos, 1 serrano, 4 tomatoes, 2 Tablespoon salt.

I put them in water and have them there until the water is boiling. Then I take them out (I don’t add ANY of the water because I don’t like my salsa too watery), put them in the blender, and then add the salt. I blend them until I see no large chunks. I don’t time how long I blend it for.

It’s simple but it’s tasty as hell.