Reynolds Hot Sauce

2 - 15 oz. cans stewed tomatoes

1 - 15 oz. can tomato sauce

1/2 tbsp. cumin

1 tbsp. salt

1 tbsp. red pepper flakes

1/2 tsp. minced garlic

1 tsp. dried onion flakes

Put spices and tomato sauce in the blender and blend for about 15 to 20 seconds. Add stewed tomatoes and pulse a couple of times until as smooth as desired. Place in the refrigerator for 4 to 5 hours or overnight.

For a hotter sauce, jalapenos may be minced and added to taste.