Originally Posted by SATCHMO

Nothing. really I don't have any strict proportions for the ingredients. I use habeneros but probably less of them than you do jalapenos & salerno in your recipe.
I used to be in charge of making the salsa at a Mexican restaurant owned by a blues guitarist- Tino Gonzales, from Texas BTW, that I absolutely idolized. As a matter of fact the only real reason I got a job there is I heard that he, for whatever reason, decided to move to our rinky-dink little town in upstate New York and open up a restaurant. He ended up skipping out of town and his business leaving his wife behind who I continue to be close friends with. He turned out to be a real douchebag. What a bummer.