This salsa from L&J Cafe is everything a good Mexican salsa should be - zesty, thin, and hot.
1 pound jalapeño peppers, stems removed
1 1/2 cups chopped tomato
1 1/2 cups chopped Vidalia or other sweet onion
1 1/2 cups water
1 teaspoon salt
3/4 teaspoon ground cumin
4 garlic cloves, chopped
How to Make It
Combine all ingredients in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Cool 10 minutes. Place mixture in a blender or food processor, and pulse 15 times or until coarsely chopped (do not overblend).