Mexican Sauce

15 oz can         Rotel tomatoes

1 cup               Tomato sauce

1 Tbsp             White vinegar

2 tsp                Cumin

2 tsp                Jalapeno slices, minced

1 tsp                Garlic powder

1 tsp                Salt

1 tsp                Black pepper

Combine all ingredients in a small saucepot, Simmer four minutes on low. Remove from heat and allow mixture to cool for 10 minutes. Place in a blender and puree until smooth. If you want to increase heat, add more minced jalapeños. Use as a dip with chips or as a topping for burritos and enchiladas.

Yield: 2 1 /2 cups