6 ripe plum tomatoes, cut into quarters
               1/2 lg. onion, quartered
               2 cloves fresh garlic
               8 jalapeno peppers, stems removed
               1 can (8 oz.) tomato sauce
               1 tsp. salt (more if desired)
               1 Tbsp. white vinegar

               In a blender, add all ingredients.  Blend, using short burse, until
               all ingredients are combined to a fine, lumpy consistency.  Pour from
               the blender into a large sauce pan.  Heat mixture over medium heat
               until mixture begins to boil and form a froth on top.  Continue heating
               for 10-15 minutes.  Remove from heat, serve or place in an air-tight
               container in the refrigerator of freezer.

               This sauce is a great dip chip, but also good combined with
               Velveeta for a queso dip or on tacos, burritos, eggs, etc.