Here is what I do.

In a dry skillet, roast a couple tomatoes, a few cloves of unpeeled garlic, a thick slice of onion, and a couple jalepeno peppers. Pan roast until blackend and blistered.

Throw everything in a blended (peel the garlic first!), add 1/4 tsp Mexican oregano and a dash of salt, and blend to desired consistency.

It is simple, wonderful, and no sugar added. The pan roasting gives this a great flavor!

Good luck and enjoy!