Instructions: Salsa is a staple here in Mexico. This is our version of a mild one. You may have to juggle the proportions a bit to suit your taste, but dont omit the cilantro - it is a key ingredient:
Chop the tomatoes and place them in a medium-sized pot until boiling. When some of the water has evaporated (and the tomatoes have lost their shape), remove from fire and puree in a blender. Add the onion, cilantro, and salt and pepper. Let cool. Refrigerate.

If you want to use the jalapenos, boil them (go easy on them - their degree of "hotness" is inconsistent) and add them to the tomatoes before pureeing.

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