1
Place the tomatoes, serranos, and jalapenos on a well oiled baking sheet. Broil in the oven for 6 minutes on each side until charred on all sides.
2
In a food processor, mince the onions and the cilantro until chopped really fine. Set aside.
3
Once the tomatoes and chile's are charred place them in a blender with 2 cups of water and blend. (You may have to seperate this into 2 batches).
4
Place the blended tomatoes and chile's in a sauce pan and bring them to a boil. Add the vinegar and cumin to the salsa.
5
Continue boiling the salsa for about 5 minutes or until reduced by 1/4. Take the salsa off of the heat and let cool for 10 minutes.
6
Stir the cilantro and onion into the salsa and season with salt to taste. The salsa will stay fresh for 2 weeks if refridgerated in an air tight container.
7
Enjoy!

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Nutrition Facts
Serving Size 1 (181g) Recipe makes 6 servings
Calories 21
Calories from Fat 2		(11%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 237mg		6%
Total Carbohydrate 4.4g		1%
	Dietary Fiber 1.5g	5%
	Sugars 2.8g
Protein 1.0g		1%
Vitamin A 847mcg		16%
Vitamin B6 0.1mg		6%
Vitamin B12 0.0mcg		0%
Vitamin C 16mg		28%
Vitamin E 0mcg		1%
Calcium 13mg		1%
Iron 0mg		2%
detailed view... how is this calculated?

Fire Roasted Salsa