1 onion
1 green pepper
3 tomatoes
1 (8 oz.) can tomato paste
Garlic salt
Sugar
2 tbsp. butter
12 red chili piquins

Melt butter in skillet. Cook chopped onion and chopped green pepper until glazed. Add chopped tomatoes, tomato paste, 1 (6 oz.) can water, garlic salt and chili piquins. Stir and taste. Cook for 15 minutes, add more water if it becomes too thick. Keep in refrigerator for 2 weeks. Try it on scrambled eggs, for eggs ranchero, on tacos, with tostitos. Can be added to melted cheese to make delicious chili con queso.