28 oz. crushed tomatoes
6 oz. can tomato paste
1 med. size onion, cut up
1/8 tsp. garlic powder
1 tsp. white vinegar
1 tsp. salt
1/2-3/4 c. water
Pinch of red cayenne pepper
1 lg. jalapeno peppers or 5 slices

Mix all ingredients in large bowl real well. May refrigerate or eat right away. Will keep days.

Note: You may add as many, peppers as you like. The longer the dip sits, the hotter it gets.