Instructions: Dice the chiles, peel and smash the garlic, coarsely chop the cilantro

(flavour is lost if chopped fine), and combine everything, with all can juices, except the sherry in a large casserole. Bake at 350 until bubbling gently (about 1/2 hour). Stir in the sherry, and serve. Do not cook longer, otherwise the textures will be lost.

Salsa Cruda: Coarsely chop equal parts tomatoes, white onions, peppers

(yellow/red bells plus jalapenos/serranos/habaneros - adjust amount depending on the heat level desired). Pack with juice of two limes per pint of pack and salt to taste. Pressure can for storage, or simmer gently for about 10 min and refrigerate. Simmering can be omitted if a crunchy salsa is desired.

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