Boil Tomatoes & Jalapeños in large pot of water until tomato skins wrinkle.

Remove Tomatoes & Jalapeños from water and carefully remove tomato skins. Discard skins.

Remove stems from Jalapeños and depending on desired level of heat desired, you may remove some or all of the seeds and pods inside the peppers.

Place Tomatoes and Jalapenos into VitaMix or Blender.

Add crushed Garlic Cloves, Cilantro Leaves, Quartered Onion, Ground Cumin (Comino) to VitaMix or Blender.

Briefly pulse ingredients until desired consistency. Do not liquefy, but blend smoother than typical Pico de Gallo.

Put large pot back on stove and add 3 Tablespoons Olive Oil. Heat oil over medium heat.

Carefully add salsa mix from VitaMix or Blender (if oil too hot, mixture will splatter - be careful).

Cook salsa over medium heat for 10 minutes stirring frequently.

Add Salt & Pepper to taste.

Can be served warm with homemade tortilla chips - refrigerate balance.