3 tbsp olive oil
1 medium purple onion, small diced
2 large tomatoes, small diced
4 cloves garlic, fine diced
1 can tomato sauce (14.5 oz)
1 can El Pato hot tomato sauce (7 ¾ oz)
1 cup water
¼ cup jalapeno juice (from a pickled jalapeno jar or can)
½ tsp salt
½ tsp pepper
1 whole pickled jalapeno (or 6 slices), fine diced

It’s best to make this in a 4 inch or deeper pot.

Heat the olive oil over medium heat and sauté the onion until soft, about 5 minutes.  Add the diced tomatoes and sauté until they’ve cooked down slightly, about 4 minutes.  Add the garlic after about 2 minutes into cooking the tomatoes.
Add both cans of tomato sauce, the water, the jalapeno juice and salt and pepper.  Bring to a simmer and stir in the diced jalapeno.  Remove from heat after adding the jalapeno and allow to cool about 30 minutes.  Use an immersion blender to blend the salsa until smooth but still slightly chunky.