Wash your jalapenos and cilantro thoroughly under cold running water to remove any dirt or debris. Roughly chop the onions and garlic so they are ready to be cooked and blended later.

Place the whole peeled tomatoes, onions, jalapenos, and garlic into your large saucepan over medium-high heat. Add the water to the pot to help the vegetables soften evenly as they begin to heat.

Bring the liquid to a light boil, then reduce the heat to a very low simmer. Let the vegetables cook for about fifteen minutes until the onions look translucent and the peppers are soft.

Remove the saucepan from the heat and let the mixture cool for at least ten minutes. This prevents the steam from building up too much pressure inside your blender during the next step.

Carefully pour the cooked vegetables and all the juices into your blender or food processor. Add the fresh cilantro, white vinegar, sugar, salt, and cumin to the blender along with the tomatoes.

Pulse the blender several times until the salsa is very smooth and has no large chunks left. El Fenix salsa is famous for being thin and pourable, so do not over-process into a paste.

Dip a chip into the blender to check if you need more salt or a little more vinegar. If the salsa feels too thick, add a tablespoon of water and blend again for a second.

If you prefer a very thin consistency, you can pass the salsa through a fine-mesh strainer. This removes any tiny seeds or bits of tomato skin for a perfectly professional and smooth finish.

Pour the finished salsa into a glass jar and place it in the fridge for two hours. Chilling allows the spices to fully develop and makes the salsa taste much more refreshing and bold.

Remove the cold salsa from the fridge and give it a quick stir with a clean spoon. Serve it in small individual bowls with plenty of warm, salty corn chips for your hungry guests.