(Fresh salsa, not cooked)

1 sm. to med. onion (peeled)
2 to 3 Jalepenos (remove stems, leave seeds for hot. Remove seeds for mild. Seeds are removed by cutting pepper in half and digging out seeds and core with a spoon.)
1 tsp. garlic extract
1 can whole peeled tomatoes
1 bunch cilantro (remove bottom half of stalks and clean under running water)
2 boiled canning jars and lids

Begin boiling canning jars and lids. Place juice from tomatoes into blender. Chop onion into quarters. Place cilantro, then Jalepenos, then onions in blender. Add garlic juice. Pulse blender until ingredients begin to blend, then run blender on medium for 1 minute. Add tomatoes to blender. Run for an additional minute (make sure tomatoes get thoroughly chopped). Pour contents of blender into canning jars and close lids immediately, sealing tightly. Allow jars to cool at room temperature, then refrigerate. Allow to "ferment" for 2 days in refrigerator before serving. Contents should have a shelf life of approximately 30 days if refrigerated. Can be cooked for a sweeter, picante like flavor.