1 (28 oz.) can whole tomatoes
1 tbsp. garlic powder
1 tbsp. drained, sliced jalapeno chilies, more or less depending on how spicy you like it

Put all ingredients in food processor and chop until jalapenos are well cut up. Chill and serve on tacos, on beans and rice, as a very spicy dip for chips, mixed with yogurt or cottage cheese as a less spicy dip. Keeps about 1 week in the refrigerator.