Mexican Hot Sauce

3 to 6 jalapeno peppers
1 medium onion, cut into chunks
1 can Mexican stew tomatoes
1 can stew tomatoes
1/2 tsp. salt
2 Tbsp. cilantro (spice)

Put jalapeno pepper with tops removed and split down the middle in saucepan with chunked up onions and a little water to just barely cover. Cook until tender (onions) and water almost gone. Put this in blender, then add 1 can stew tomatoes with cilantro and salt. Blend-pulse this up together. Do not liquefy; want this chunky.
Taste, then add other can tomatoes and pulse. Taste. Refrigerate.