This recipe is one of several included in the Texas Monthly article From Husks Till Dawn by Patricia Sharpe, [March 2007]
20 ounces fresh jalapeños and/or serranos, unseeded
1 large tomato, chopped
1 medium onion, chopped
3 to 4 thyme sprigs
1 teaspoon kosher or sea salt, or more to taste
Place ingredients in a large pot or Dutch oven. Add about 2 cups of water (it should come about halfway up the vegetable mix). Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer vigorously for 25 to 30 minutes, stirring occasionally and adding more water if necessary.
When chiles are completely soft, cool, remove thyme sprigs, and use a potato masher to blend. Don’t purée; the flecks of chile are part of the appeal. Taste for salt. May be refrigerated up to 10 days. Makes about 3 cups.