1 large can whole tomatoes 1 small can whole chile peppers 4 to 6 jalapeno peppers 1 onion, chopped 1 tablespoon vinegar 1 tablespoon vegetable or olive oil 2 cloves garlic, minced
Pulse a few times in a blender or chop by hand. Let stand several hours at room temperature, then refrigerate in a glass jar. This red sauce improves with age.