1 gal can jalapeno peppers, undrained
6 onions
12 (16 oz.) cans tomatoes, mashed
6 cans Rotel tomatoes
1 tbsp. garlic powder
1/2 tsp. salt
1 tsp. sugar
6 fresh jalapenos

1 QUART:

1 (7 oz.) can jalapeno peppers, undrained
1/2 onion
1 (16 oz.) can tomatoes, mashed
1 can Rotel tomatoes
1/2 tsp. garlic powder
Pinch of salt
Pinch of sugar
1/2 fresh jalapeno

Jalapeno peppers - Clemente Jacque sliced, pickled, mild are best; if not available, seed the peppers.

Grind or place in food processor the peppers, carrots, juice from peppers, fresh peppers and fresh onions. Mash tomatoes or place in food processor. Combine all ingredients and cook over low heat until thickened, approximately 6 hours for large recipe and 1 hour for small recipe. Put in hot sterile jars. Refrigerate.

Combine with Velveeta cheese for chile conqueso. Combine with avocado for guacamole. Cover cheese omelets with warm sauce for Spanish omelette.