8 (29 oz.) cans whole tomatoes, undrained
11 green onions
4 fresh jalapenos
1/2 c. red wine vinegar
1/4 c. chili powder
2 tbsp. garlic powder
1 tbsp. vegetable oil
2 tsp. red pepper
1 tsp. salt

Position knife blade in food processor bowl; add 1/3 of tomatoes, green onions and peppers. Pulse 2 to 3 times until coarsely chopped. Repeat procedure twice more with remaining tomatoes, green onions and peppers.

Combine tomato mixture and remaining ingredients in a large Dutch oven or kettle; bring to a boil over medium heat. Reduce heat to low; simmer, uncovered, 30 minutes.

Pour hot mixture into hot sterilized jars, leaving 1/2 inch of headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes. Yield: 16 pints.

Note: To make both a hot and mild sauce, use only the fresh jalapenos in the hot sauce and only the canned in the mild sauce.