El paso red sauce

Ingredients:

1 large can whole tomatoes
1 small can whole chile peppers
4 to 6 jalapeno peppers
1 onion, chopped
1 T. vinegar
1 T. vegetable or olive oil
2 cloves garlic, minced

Preparation:

Pulse a few times in a blender or chop by hand.
Let stand several hours at room temperature.
Refrigerate in a glass jar.
This red sauce improves with age.