4-6 jalapeno peppers, cut in half
4-6 cloves garlic
1/2 onion (or more to taste)
1 (16 oz.) can tomatoes
6-8 sprigs cilantro (or coriander, opt.)

Put all ingredients in blender and chop about 40 seconds. Do not salt until ready to serve. More tomatoes can be added to reduce strength. More or less jalapeno peppers can be used, to taste. Keeps in refrigerator for 2 weeks or more if not salted. Yield: about 1 quart.