1 lg. (28 oz.) can tomatoes, whole or crushed
10 jalapeno peppers (red and gold)
1 lg. onion
1/4 c. sugar
2 tsp. salt
2 tbsp. fresh cilantro (optional)

Cut stems off of peppers, slice peppers in half lengthwise. If you wish a milder sauce, remove seeds and pulp, cut onion in quarters. Put tomatoes in blender, add sliced peppers and onion. Pulse blender by turning on and then off several times. This will leave small pieces of peppers and onions in your salsa.

Pour blended ingredients into saucepot, add sugar, salt and cilantro. Bring to boil over medium-high heat. Turn heat down immediately and simmer for 20 minutes. Serve with chips or use in recipes that call for taco sauce. Serves 20.