1 can (28 oz.) whole tomatoes (I have also used garden fresh ones, blanched in hot water and peeled)
1 can (6 oz.) tomato paste
3 to 4 green onions, finely chopped
1/2 med. green bell pepper, finely chopped
4 jalapeno (canned) peppers, diced and chopped
3 tbsp. juice from the jalapeno can
1 red cayenne pepper, diced
1/2 oz. (or about 1 tbsp) Tabasco
1 tbsp. crushed red pepper flakes
3/4 c. cold water

In large bowl, chop whole tomatoes with their juice. Add other ingredients, blending well. Store in glass container in the refrigerator to let flavors combine. Serve with Nacho chips or use in your favorite Mexican dish.