Categories: Dips & sauc, Mexican 
      Yield: 10 servings 
  
      8    Roma tomatoes; fine chopped 
      8    Tomatoes; finely chopped 
      1 bn Cilantro; finely chopped 
      1 md Red onion; finely chopped 
      1 cl Garlic; minced 
      2    Celery; finely chopped 
      2 sm Jalapeno peppers;or to taste 
      1    Green chili pepper; 
           -or to taste 
      1    Serrano pepper; or to taste 
      1 ts Salt 
           Red cayenne pepper; to taste 
           Black pepper; to taste 
  
  Recipe by: Ann Lyne 
  Combine first six ingredients in a large bowl and mix well.  Chop the 
  peppers finely and add to large bowl.  Mix salsa well.  Add the spices (I 
  normally use about 1-2 teaspoons of the spices) and mix.  Let chill in 
  refridgerator at  least 1 hour for flavor to combine.