3 jalapeno peppers, peeled & pureed (I mash with a fork)
2 yellow onions, finely chopped (Vidalia's are great for this)
4 med. tomatoes, peeled & diced (No! Don't use canned)
1 clove garlic, finely chopped
Dash of cumin
Salt
Chips

Peel the peppers by placing under the broiler until the skin is blistered, turning often. Drop in cold water. Peel. Skin should then come off easily. I would suggest using rubber gloves while removing the skins. (If you plan on doing this often, do a dozen or so and freeze them.)

Blend the onions and tomatoes. Add the cumin and salt to taste. Add some of the peppers and taste for hot. Some peppers are hotter than others so can't say how many to use. Needs to set for awhile for flavors to blend. Great on scrambled eggs, refried beans, rice, French bread and anything else you can think of.