I could eat buckets of this when we make it. It's on the spicy side, so feel free to tame it down if that's not your style. We wear latex gloves when we cut hot peppers up, which I highly recommend.
2 diced habanera peppers
2 diced red fresno peppers (i.e. red jalapenos)
2 diced jalapeno peppers
1/2 diced yellow onion
1 Tablespoon crushed garlic
1 16 oz. can diced tomatoes (green pepper & onion kind is best)
1 16 oz. can crushed tomatoes
1 can black beans, drained & rinsed (optional)
1 can corn, drained (optional)
Coat a pan with olive oil. Add everything except the garlic and tomatoes. Saute on low heat for 10 minutes. Add the garlic and tomatoes and cook until the salsa reaches the desired thickness (about 15 to 20 minutes). It will be a bit soupy when hot, but it thickens up a bit. Cool overnight and stir before serving.