Coarsely chop and dice one half of a white onion. Once diced, run under water in a colander to help take the bite out of the onion. Set aside to drain
Wearing disposable gloves, cut the peppers length wise. Remove the ribs and seeds. Coarsely chop and dice the peppers. If you’d like more heat to the recipe, you can substitute a serrano pepper for the jalapeño.
Mince 3 cloves of garlic.
Over medium heat, warm a non-stick skillet. Coat with 1 teaspoon oil (I used Grape Seed Oil). After warmed, add the peppers, onion and garlic. You will let the veggies cook down, to wilt, to sweat out their juices.
Once the veggies are cooked, add the paprika, cumin and black pepper. Saute in the pan, mixing constantly for about 1 minute to allow all the spices to warm and coat the veggies.
Add both cans of tomatoes, juice and all. Bring to a boil, and then lower heat to low-med. Allow to simmer for 10 minutes.
Remove pan from heat and allow the salsa to cool a bit. Once cooled, place mixture into a food processor. Allow the food processor to get rid of all the large lumps. You can pulse to the consistency you desire, either chunky or with no chunks.
Move salsa to a large serving bowl and mix in the vinegar & chopped fresh cilantro. You may chill the salsa to serve it cold, or you can eat it warm (Mexican restaurants in Texas sometimes serve it warm).