1 large clove garlic, minced or pressed

3 to 4 large onions, finely chopped

1 to 2 sweet peppers (red or green) cored & chopped finely

4 to 5 jalapeno (hot) peppers

1 796 ml can tomatoes or 4 - 5 fresh

1 796 ml can tomato sauce

1 369 ml can tomato paste

chili powder



olive oil


Trim the ends off the hot peppers and chop them finely, but don't remove the core or seeds.

In a Dutch oven, heat enough olive oil to cover the bottom with about 1/8", on low-med heat. Add garlic & sauté for a few minutes, making sure it doesn't stick. Add onions. Sauté until translucent. Add oregano, parsley, and whatever other spices you might like. (to your own taste) Keep cooking, stirring regularly, until the mixture is quite soft.

Chop fresh tomatoes or mash canned ones fairly fine (depending on how chunky you want it). Add them to the pot. Add tomato sauce and paste. Let simmer a while. Great for dipping corn chips or to top off rice and beans.