O.C.'S Hot Dip - cooking recipe

Ingredients

1 (28 oz.) can peeled tomatoes
1 (10 oz.) can tomatoes with green chilies
3 to 4 jalapeno peppers
1/4 tsp. garlic powder

Preparation

Puree all ingredients in a blender, then cook on low, uncovered, until most of the liquid evaporates and leaves a thick dip.
This may take a couple of hours, but can be speeded up by cooking on a higher temperature.
Stir occasionally to avoid scorching.
A crock-pot works best for this.