Over medium heat, in a sauce pan add water, tomato, jalapeno, and onion.
Cook for 10 minutes.
Allow it to cool down, and peel the skin of tomato(Discard the water or reserve to thin down the salsa).
In the food processor, add peeled tomato, cooked tomato, and onion.
Add in lime juice, salt, and garlic powder.
Pulse until the salsa becomes chunky.
Transfer it to deep serving bowl, and enjoy with chips or nachos.
Notes
To make the salsa spice, add the scooped out jalapeno seeds.Refrigerate. This spicy salsa stays good for about 5 days the refrigerator. Freezing. It is good to use up to 3 months when frozen.Thawing. Transfer the frozen salsa to the refrigerator overnight. Or, you may thaw it in the microwave for quick seconds.