1 (28 oz.) can tomatoes, finely cut
1 (4 oz.) can tomato paste
1 lg. onion, finely chopped
1 can jalapeno peppers
4 cloves garlic, flattened with a knife and finely chopped
2 tbsp. vinegar

10 1/2 oz. can will be tasty; 12 oz. can will give the sauce a nice zip; a 16 oz. can will make a really hot sauce.

In heavy-gauge saucepan, pour in liquids from tomatoes and peppers. Add cut-up tomatoes, tomato paste, onion and garlic. Cut stems from peppers and discard. Cut peppers into fine pieces and add to other ingredients. Put saucepan on high heat.

As soon as mixture begins to boil, reduce to low heat and simmer 2-3 hours, stirring frequently. Mixture will thicken as liquid boils off. Allow mixture to cool; stir in vinegar. Put into containers and refrigerate or freeze. Freezing helps sauce retain flavor.