1 (16 ounce) can tomatoes (I prefer Italian peeled plum tomatoes in the rich tomato juice for the sauce, but any type will work fine, and I don't drain the liquid in either case)
2/3 cup water (You may want to adjust (or even omit) this if the canned tomatoes already has water in it)
2 teaspoon chili powder
3 teaspoons cumin
4 teaspoons instant minced onion
4 teaspoons crushed red pepper
2 tablespoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon sugar
1 teaspoon cayenne pepper
3 small chilli peppers
How to make it
Wash peppers and cut out the stems, keeping the seeds in the peppers.
Pour entire contents of the canned tomatoes in a food processor. Cut each chilli pepper in half, and scatter those inside the food processor as well. Puree the ingredients. You want it to become a smooth sauce with tiny pieces of chilli peppers.
Pour into a sauce pan, and combine the rest of the ingredients except for the water. Stir thoroughly to mix all ingredients.
If using the 1/3 cup of water, add it gradually while stirring. You can use a bit more or less if you prefer a different consistency for sauce or marinade.
Simmer on a very low heat (covered), for 25-30 minutes, stirring often so that it doesn't burn.
