4 jalapeno peppers
1 lg. can whole tomatoes, drained
3 tbsp. white vinegar
1 tbsp. sugar
1-2 tbsp. tomato paste (I often use a whole 6 oz. can)
1 lg. onion
1 med. can stewed tomatoes, drained
1 grated carrot

Slice peppers and puree with vinegar in blender. Add onions to blender and puree. Pour mixture into saucepan. Simmer 1/2 hour with stewed tomatoes and carrots. Add tomato paste, if needed to thicken. Chill. If you want it chunky, don't puree all of the onion, just add it to the pot to cook for 30 minutes.