2 lg Tomatoes; seeded, chop fine
1 md Onion; chopped fine
1 tb Clinatro; chopped
4 lg Chiles, aji; seeds and stems
-removed
1/2 c  Water
Salt; to taste

HEAT SCALE – MEDIUM

Combine the tomatoes, onion and cilantro in a bowl. Place the chiles,
water and 3 tablespoons of the tomato, onion, cilantro mixture in a blender
or processor and puree until smooth. Add the chile puree to the remaining
mixture and mix well. Salt to taste.
Variations – Ecuadorians are very fond of adding beans to their salsa.
The most popular beans are the lupini, which are large white beans about
the size of lima beans. Just add the cooked beans directly to the salsa.
Or, add 1 teaspoon peanut butter with the chiles in the blender and follow
the above recipe.
Substitute yellow wax hot chiles or jalapenos if the aji chiles are not
available.