Picante Salsa - cooking recipe

Ingredients

4 cans tomato sauce
2 cans stewed tomatoes, cut up
2 large cans diced green chilies
2 tsp. salt
2 tsp. pepper
5 small hot peppers or 2 jalapenos, diced small (use seeds)
1/2 c. vegetable oil
2 large onions, chopped fine

Preparation

Use gallon glass jar to mix and store.
Flavors blend after 12 to 24 hours.
Shake jar before each use.
Will keep in refrigerator 2 weeks.
Makes 1 gallon.
Good with Mexican food or as a dip for nacho chips.