David's Picante Sauce
1 medium onion
1 8 oz can Italian style tomato paste with roasted garlic
2 cloves garlic
salt to taste.
1 can whole tomatoes or 2 fresh medium tomatoes.
1-2 16 oz. jars of pickled whole jalapeno peppers, I use 1 jar of pickled and a batch of fresh jalapeno peppers.
Add vinegar to preserve and for correct thickness.
Age for 2 weeks in fridge for best taste.
Will keep in fridge for 2-3 months, longer if a lot of vinegar is used.
Mix everything in 2 batches, one batch will overload the blender. I usually chop up the onion and just throw everything in the food processor and puree it. Just use a little vinegar while mixing, and when you put the sauce in a container, add more to liquify and preserve the sauce. Once it is mixed and preserved, let it age at least 4 days for the vinegar to carry the flavor of the peppers over everything. If you use just pickled peppers, pour the vinegar from the jars into the mix. This will speed up the ageing and it will be ready to eat sooner.
For a hotter sauce, add a few habaneros to the mix.