1 lg. can whole tomatoes, drained (very lg. - restaurant size)
1 (10 oz.) tomato paste
2 (10-12 oz.) tomato puree
2 sm. cans green chilies
1 tbsp. Worcestershire sauce
1 tbsp. horseradish
2 tbsp. sugar
3 tbsp. salt
4 tbsp. crushed red pepper
1 jalepeno
1 tbsp. garlic

Blend tomatoes slightly in blender. Combine all - the longer it sets the better it tastes. You may adjust temperature with more or less jalepeno or red pepper.