1 large can (28 oz) crushed tomatoes
1 large can (28 oz) diced tomatoes
3-4 garlic cloves, minced
1 cup onion, diced
1/2 cup carrot, diced into very small pieces
1/2 cup bell pepper, diced
1 small jalapeno, diced
1-2 tsp salt
3 tsp black pepper
2-3 tsp crushed red pepper
1 tsp cumin
3 tsp cilantro
2 tsp paprika
3 tsp lemon juice
1/4 cup red wine vinegar

Combine all ingredients in stainless steel or enamel
coated pot and simmer covered for 45 minutes - 1 hour,
stirring occasionally. Ladle into jars and either put
on lids and process in BWB or store in fridge or
freeze. I process mine and usually wind up with about
4 pint jars.

The amount of jalapeno ( or whatever hot peppers you

can find to use) will basically determine how hot the
finished product is. Using the whole small (app. 2-3
inches) diced should equal the "medium"-"hot" flavor
of the Old Elpaso type. So, you can kind of use that
for a baseline. This really doesn't cost very much to
make---I use the generic store brand of tomatoes and