3 lg. cans whole tomatoes (drain juice)
Jalapeno pepper, to taste
1/2 to 1 tsp. white vinegar, to taste
1/4 tsp. chopped garlic (you can use garlic powder 1/8 tsp.)
1/2 to 1 green pepper, diced
1/2 to 1 onion, diced

Drain juice from tomatoes then chop tomatoes by running a knife through them. (I do this while tomatoes are still in the can). Place tomatoes in a pan. Add the rest of the ingredients. Heat over a medium burner 15 to 20 minutes. Let cool then refrigerate overnight to blend flavors. Serve with corn chips.