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Cook the tomato and peppers at medium-high heatuntil tender (about 12-15 minutes).
Drain the water, reserving a couple of tablespoons in case you need to make the salsa texture thinner. Place the tomato and chili peppers in a food processor or blender
with the garlic clove and onion. Process until smooth.
Place the sauce into a bowl or dish. Season with salt. If you want a thinner salsa to add some of the water in which the tomato was cooked.
Stir well to get an even texture.