1 (15 oz.) can tomato sauce
2 (12 oz.) cans tomato paste
1/2 c. vinegar
1/4 c. lemon juice
1 tbsp. salt
1 tbsp. chili powder
1 tbsp. cumin
1/2 tbsp. garlic powder
1 onion
2 to 3 c. bell pepper
1 c. jalapeno peppers

Put first 8 ingredients in a mixing bowl large enough to hold 8 cups. Chop the onion and bell peppers in a food processor or by hand and put into the mixing bowl with the other ingredients. These items add color and texture so don't make them too small.

Cut the jalapenos into nacho size rings and put them into a measuring cup until you have one cup. Put the pepper rings into a food processor or blender and pulverize them. Add the resulting green sauce to the other ingredients and mix well. Refrigerate for 24 hours and serve.

The jalapenos add the heat to the sauce, so if you want it hotter or milder, add more or less jalapenos accordingly. If you really like the taste of jalapenos, coarse chop some of them like you did the bell peppers.