Ingredients:

• 1 Large onion
• 5 Jalapeños
• 3-4 Cloves of garlic
• Dry basil
• Dry cilantro
• 2 14.5oz cans of diced tomatoes
• 1 5.75oz can of jumbo black olives
• Sugar
• Non-iodized Salt (I have no personal issue with iodized salt, but for this recipe, non-iodized is necessary.  It matters for some random reasons)
• Pepper
• One small can of tomato paste.  If you have half a can lying around, you’ll probably use less than that in this recipe.

1. Chop onions small - you know, the little half/three-quarter-centimeter squares you like?  Yeah, just like that.  Put in some tupperware with a lid on it for now.
2. Chop jalapeños even smaller.  I don’t recommend blending them, but you basically want to end up with small bits.  It doesn’t have to be uniform.  Put it all in the same tupperware from step 1.
3. Add salt to the tupperware mixture enough to make the onions and jalapeños ”sweat” - this isn’t for taste - add about a half-teaspoon.  Close the tupperware and shake it all up.
4. Put the two cans of diced tomatoes in a medium sized pot on the stove and turn it on the lowest heat possible.  This is a slow-cook recipe.
5. Chop up the garlic cloves as small as possible, just like you did with the jalapeños.  Again, no food processor necessary - the end result being non-homogenous is a good thing.
6. Put the garlic in the tupperware with the jalapeños, onions and salt from step 3.  Add a tiny bit more salt.  Add pepper, basil and cilantro in proportions you’ll like - this is modifiable later on.  I usually try a 50/50 blend of basil and cilantro, about 2 teaspoons.  Add a tablespoon of water - more or less doesn’t really matter, just enough to moisten all the dry spices you added.  Close the tupperware again and shake it to mix.
7. Wait 5 minutes.  Lower the temperature of the tomatoes if your stove goes any lower (I’m serious about it being low).
8. Chop up half of the can of black olives a little bigger than the jalapenos.  Add to tupperware mixture, put the lid on and shake it up.
9. Wait 5 minutes.
10. Taste the mixture.  The onions should still be slightly crunchy, with a hint of jalapeño, and the spiciness of it should hit you about 20-30 seconds in.  This is going to be very acidic to start, so have a small cup of water sitting by.
11. Add sugar to cut the acidity.  You can’t really fix it easily, so don’t add too much to start - usually a teaspoon of sugar does the trick.  You’ll know when it doesn’t burn right away when you try the mixture.
12. Turn off the stovetop (at this point, the diced tomatoes are probably simmering-ish).  Immediately add the mixture from the tupperware and mix it up.
13. The mixture will most likely be a little thin.  Add tomato paste a tiny little bit at a time until the salsa doesn’t immediately fall off of the spoon when you pick it up.  It will thicken as it cools.
14. Taste the salsa.  Add the tiniest bit of sugar at a time and mix to kill the acidity.
15. Put in something that can be stored in the fridge and put it in the fridge until it cools down.

Cooling down will take a little over an hour and a half, should serve at least 5-8 people.