Remove the seeds and the pith of jalapeno. Reserve the seeds, to add later to adjust the heat.
In a large mixing bowl, add jalapeno, fire roasted tomato, onion, cilantro, lemon juice, garlic powder, and salt.
Using hand blender, crush them into a chunky texture.
Transfer to a dipping bowl, and enjoy with chips or nachos.
Notes
Refrigerate. Refrigerate to use for up to 2 days.Freeze. To use for up to 2 months. Use a zip lock bag or air sealed container.Reheat. Thaw the jalapeno salsa by keeping them in the refrigerator overnight. Gently warm up in the microwave for 30 seconds or until it reaches room temperature.