Pace-Style Salsa Picante

1 (10.75 ounce) can tomato puree
1 can water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeno peppers with seeds
2 tablespoons white vinegar
Rounded 1/4 teaspoon salt
1/4 dried minced onion
1/4 teaspoon dried minced garlic

Combine all ingredients in a saucepan over medium high heat. Bring to a boil; reduce the heat to low and simmer for 30 minutes or until thick. Refrigerate. -alt.food.mexican-cooking/Granger Garrison/2002