Mexican Hot Sauce - cooking recipe

Ingredients

1 (17 1/2 ounce) can tomato juice
1 (10 1/2 ounce) can tomato puree
1 (14 1/2 ounce) can whole tomatoes
4 -5 jalapeno peppers, pickled stems removed such as Trappeys
3 tablespoons Tabasco sauce
1/2 tablespoon ground cumin
1 1/2 tablespoons chili powder
3/4 tablespoon garlic, minced
1 1/2 tablespoons white sugar
1/2 tablespoon paprika
1 tablespoon salt

Preparation

Place whole peppers and whole tomatoes in the bottom of the blender or food processor.
Add remaining ingredients and puree/chop until thick, not chunky.
Keeps in the fridge for several weeks.