2 14 oz cans of diced tomatoes (2 pounds of fresh tomatoes peeled would work too)
1/2 a large onion
1 tsp salt
1 cup cilantro, fresh
1 tbsp cumin
1 tbsp paprika
1 lime, juice only
1 tsp worcester salsa
1 tsp cholula hot sauce, (The best hot sauce out there. Lots of flavor with a little heat)
Garlic 1 clove fresh or 1 tsp dried
Remove the top and core of the jalapeño and place it into the blender. Add all of the other ingredients to the blender and blend till all ingredients are well mixed. This makes about a quart of salsa. If you have different peppers use them, but you might need to adjust the amount based on how hot you like your salsa. If you like a hot, but not burning salsa add a second jalapeño to this recipe, or experiment with adding other kinds of peppers.
As with all of my recipes this one can be modified at will to add, subtract or replace the flavors you do or don't like. Try adding sweet peppers or ripe bell peppers (not green) when they are in season. If you like garlic or cholula then add more if you want. If you can't stand cilantro then leave it out or replace it with something else.