Copycat Recipe for Pace Picante

1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeño peppers, with seeds (3 to 4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

1. Combine all ingredients in a saucepan over medium high heat.

2. Bring to a boil, reduce heat, and simmer for 30 minutes or until
thick.

3. When cool, bottle in 16-ounce jar and refrigerate overnight.
Makes 2 cups (16 oz.).