1 lg. can tomatoes
1 sm. can tomatoes
1 med. onion
1 tsp. garlic powder (or to taste)
1/4 to 1/2 tsp. salt
4 to 5 toasted, skinned jalapenos

Put into blender on chop, 1 small can tomatoes, onion, garlic powder, salt and jalapenos. Put into large bowl. Chop large can of tomatoes in blender. Add to first chopped ingredients. Add 2 tablespoons vinegar for preservation. Store in airtight container. Will keep 3 to 4 weeks in refrigerator.

TO TOAST JALAPENOS:

Place on cookie sheet under broiler in oven on middle shelf. Bake at 425 degrees for approximately 15 to 20 minutes. Turn about every 5 minutes until skins pop (you will have spots that look almost burnt.) Take from oven, cool, peel skin off of peppers under cool water, or they will burn your hands. Take off stems, do not seed.

HINT: I toast 20 to 30 peppers at one time, then freeze in Ziploc bag until I need them. Do not peel until you are ready to use peppers.