Blend one tomato, half the tomato paste, and the water in a blender until somewhat chunky.

Set the blended mixture aside.

In a pot or wok, brown the diced garlic, half the chopped red onion, and cumin powder in olive oil, being careful not to burn the cumin.

Add the blended tomato mixture and salt to the pot.

Stir to combine.

Reduce heat to low.

Add the chopped tomatoes, chopped green pepper, and remaining chopped red onion to the pot.

Stir to combine.

Add finely sliced hot pepper to taste.

Add the remaining tomato paste.

Reduce heat to low (1 or 2 on a stovetop dial).

Simmer uncovered for about 45 minutes, or until the salsa reaches the desired consistency.

Serve hot or chilled with tortillas or as a chicken marinade.