2 tsp. oil
2 c. chopped onion
1 tbsp. Jalapeno chili
1 tbsp. minced garlic
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1 (35 oz.) can whole Italian tomatoes

Heat oil in large saucepan over medium heat. Add onions; cover and cook, stirring occasionally, until translucent, about 5 minutes. Stir in Jalapeno and garlic; cook 30 seconds. Add chili powder, cumin and salt; cook 30 seconds more. Stir in tomatoes, breaking up pieces with a spoon. Increase heat to high and bring to boil. Reduce heat to medium high and cook sauce partially covered 20 minutes. Transfer 3 cups sauce to food processor or blender and puree. Return to saucepan and combine. Makes 4 cups.