- Boil jalapenos for about 5-minutes. Cool, cut off stem end, slice length-wise and remove seeds and ribs. Dice.
- Dice tomatoes, onion, and garlic.
- Add all ingredients to a blender and pulse until everything is combined. I try to keep it as chunky as possible.
- Chill and serve
- This salsa tends to gather more heat after sitting a day in the fridge.