Whiz these ingredients together:
2 cans diced tomatoes w/chiles*
2 cans SF-tomato puree*
1/4 c organic whole apple cider vinegar
fresh garlic and onion to taste
1-2 red chile or Jalapeno peppers -- to taste (opt)
1 lemon -- puree the lemon separately
Transfer this mixture to a non-reactive pot, bring to a simmer, set at very low heat (do not cover); reduce to appropriate thickness -- stir occasionally to avoid sticking; add the spices you prefer & Stevia powder to taste (opt). i use turmeric, cardamon, coriander, allspice, cinnamon, fenugreek seed (ground), fresh-ground fennel or anise seed, fresh-ground nutmeg, cayenne pepper, fresh-ground pepper and a bit of cumin. Be discreet when adding the spices bit by bit, and taste after each addition -- you can always add more spices or seasonings, but it's not so easy to correct an overdose.
*i use Diane's Garden brand from SaL, and have occasionally used SF-Mexican salsa (from Mexico). On rare occasions that i .
If your community should include a true Mexican food store for the Spanish community, their products do not automatically include sugar, as our American ones do... during the winter, i particularly enjoy Mexican salsas -- esp all of the Salsa Caseras, by Herdez, which are canned, but taste fresh (they really do, incredible as that sounds)!