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

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

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