Salsa Ranchera - cooking recipe

Ingredients

4 tomatoes (2 1/2-inch to 3-inch in diameter, the redder the better)
1/2 yellow onion (2 1/2-inch to 3-inch in diameter)
2 dried arbol chiles (3-inch long, stems removed)
1 serrano chili pepper (3-inch long, stem removed)
1 lime, juice and pulp of
1/2 cup of loosely packed cilantro leaf
4 garlic cloves (Aprox 1 1/2 - 2 Tblsp chopped Garlic)
1/4 cup ground cumin
1 teaspoon salt
1 tablespoon paprika (for color) (optional)

Preparation

Section the tomatoes and onion into pieces small enough for your food processor or blender to work effectively.
I use a blender set on it lowest setting (mine says stir).
**In a blender, slowly add all the ingredients, starting with the tomatoes and onions.
Make sure not to put too much into your blender bowl at any one time, or it will not chop properly.
Once the tomato and onion mixture is nice and smooth, continue to blend and incorporate all the other ingredients.
**In a food processor, add all ingredients to the bowl and pulse until the mixture can withstand the continuous operation of the food processor.
Process until smooth.
FINAL INSTRUCTIONS-- Get some chips and a family member or a friend to help with the final adjustments.
I usually have to tweak the amount of salt, cumin, cilantro or garlic to make it \"perfect\".
If the onion or other seasonings are too much, add another tomato.
Your salsa can be enjoyed now, but it is best after an overnight stay in the refrigerator.
To make it the way I like it, I add one more tomato, one more chile arbol, at least one more large serano pepper and one more teaspoon of salt.
I have also substituted the seranos with jalepenos or habeneros.