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- 2 cups canned tomatoes with juice
- 1 small onion
- 2 to 4 fresh peppers of your choice
- pinch of sugar
- salt to taste
- Place all ingredients in a blender or food processor and blend until finely chopped.
- Pour into a saucepan and bring to a boil. Lower heat and simmer for 30 minutes.
- Cool slightly, pour into a pint jar, seal and refrigerate.
- The sauce will keep three to four weeks in the refrigerator.