Cut the stem off of the jalapenos, and remove the seeds and membranes. Roughly chop the chiles, and place them in the bowl of a small food processor. Add the cilantro, garlic powder, and salt, and pulse until finely chopped, scraping down sides of the bowl as needed.
Place the chopped chile mixture along with the crushed tomatoes in a medium saucepan, and bring to a boil. Lower heat and simmer 20 minutes, stirring occasionally.
Refrigerate until cool. Check the consistency of the salsa; If you'd like it a little thinner, add a little water to reach desired consistency. Serve with chips, tacos, nachos, enchiladas, tostadas, anything!
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