Visiting youtube.com again, where Zarela has a great selection of videos showing how to make some of her great Mexican recipes. Don't worry about writing down the steps as she demonstrates them - I've included her recipes here. See the links below to visit her site and to see the video!
Many Mexican restaurants serve a red and a green salsa with every meal. These are super easy to make - the key is having the very freshest ingredients possible. The Tomatillo salsa is especially good with seafood, as the tomatillos have a light, citrusy taste. Zarela also demonstrates how to use leftover salsa in cooking. I often use leftover tomato salsa in omelettes the next morning - it's quick and easy.

Zarela's Pico de Gallo Salsa
Yield: about 4 cups

2 - 4 jalapeno or serrano chiles or use more or less to taste, tops trimmed but not seeded
1 medium garlic clove
4 large, ripe fresh tomatoes, peeled but not seeded (about 21⁄2 pounds)
6 - 8 scallions with part of green tops
1/4 cup ( not packed down) fresh cilantro leaves, stripped from stems
Juice of 1 large lime
Salt to taste
1 teaspoon Mexican oregano, or to taste

With a large sharp knife, chop chilies very fine and reserve. Mince the garlic. Coarsely chop the tomatoes. Finely chop the scallions and cilantro. Place all fresh ingredients except chilies in a large bowl. If tomatoes are very dry and juiceless, gradually add up to 1/2 cup cold water to give a light salsa consistency. Stir to mix ingredients. Add chilies a little at a time, tasting, until it is as hot as you like. Add 1 teaspoon (or to taste) crumbled oregano. Squeeze lime juice into the salsa; gradually add salt to taste. Use at once.

Zarela's Tomatillo Salsa Cruda
Yield: 2 1/2 to 3 cups

1 pound tomatillos, husks removed (about 12 large tomatillos)
1 small onion, chopped (1/2 cup)
1 garlic clove, minced
1 - 2 fresh jalapeno or serrano chiles, tops trimmed but unseeded
1/2 cup (not packed down) cilantro leaves
1/2 cup (or as needed) water
Pinch of sugar
Salt to taste

Place tomatillos in container of blender with onion, garlic, chiles, cilantro, and about 1/3 - 1/2 cup water. Blend with pulse motion until not quite smoothly pureed (a slight chunkiness is one of its charms). Add more water if necessary to produce a light salsa texture. Add a pinch of sugar and season with salt to taste. Serve at once.