Ingredients:
Directions (or at least what I did): 
Stems off the peppers. Chop up the jalapenos a bit and then throw everything but the garlic in the blender. (No food processor this time.) Blend it down until it’s grocery store salsa consistency. Meanwhile, get the garlic cloves out of the heads, chop ’em up and toss them in the pan with some oil. Let that go for a few minutes until you feel like you’ve accomplished something. Add everything else from the blender. Bring it to a boil and then simmer for 10 minutes. Back in the blender until it’s liquid and then strain.
Heat and flavor were both much better than last time. Still not quite the consistency that I’m looking for. Also, I think I’ve convinced myself that I enjoy serranos meaningfully more than jalapenos. Not just for the heat, the the flavor is more interesting as well.