Mexican Spicy Salsa

Ingredients
4 fresh tomatoes (peeled and diced)
28 ozs diced tomatoes
51/2 ozs tomato paste
2 jalapeno pepper
2 fresh cilantro (minced, chopped)
2 tsps salt

1 tsp garlic powder
3 tbsps olive oil
3/4 red onion (chopped)
Method:

To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.
Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions and oil. Process until mixed.
This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.
At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.