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Combine tomatoes, red onion, garlic cloves, tomato sauce, oil, vinegar, cilantro, lemon juice, lime juice into a blender and puree. Pour into a medium sauce pan and put over low heat, adding jalapenos, hot pepper, and habinero. Stirring occasionally, bring to a rapid boil. Before removing from heat, add salt, stir good. Put in a sealed container and refrigerate for a few hours then enjoy.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
700+ recipes from Mexico's 32 states — definitive overview
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Volcanic basalt mortar — coarse, traditional Mexican salsas
Variety pack — ancho, guajillo, pasilla for moles and salsas