2 lg. cans stewed tomatoes
3 green onions
1/4 c. sliced jalapenos
1 tsp. black pepper
2 tbsp. cornstarch
Drain juice from tomatoes in pan. Add 3
green onions, chopped. Add 2 tablespoons cornstarch (before juice gets hot so
it won't lump up). Heat but don't boil. Place 1 can stewed tomatoes in
blender. Add pepper and jalapenos, blend or stir just enough to keep tomatoes
chunky. Add to sauce. Add second can of tomatoes in blender on stir and add to
sauce. Cook 20 minutes until thickens.
