1 (16 ounce) can tomato sauce
1 (16 ounce) can tomato paste
1 (12 ounce) can tomato juice
1 teaspoon chili powder
2 teaspoons ground cumin
2 teaspoons ground cinnamon
3 cloves garlic, peeled and finely chopped
1 1/2 pounds spicy pink monterrey pepper, chopped
3 tablespoons seasoning oil
1 cup green onions, minced
3 (14.5 ounce) cans stewed tomatoes
1/4 cup minced garlic
1/3 cup dry white wine vinegar
2 tablespoons white sugar
1/3 cup water
1 tablespoon lemon juice
In a large pot over high heat, combine the tomato sauce, tomato paste, tomato juice, chili powder, cumin, cinnamon and cloves of garlic. Season with wine vinegar and water, heat through, and serve over brown rice or hot cooked pasta.