(Makes about 1- half quarts) Garlic salt or salt to taste Roast tomato halves in a baking pan at 200ºC or 20 minutes. You may need two pans. Cool. Drain and discard any clear juices in bottom of pan. In two batches, place cooled tomato halves in food processor or blender and roughly puree. Do not over-process. Add pieces of jalapeno while processing second batch, pulsing on and off. Place tomato-pepper puree in a wide, 4 litre saucepan with garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more seasonings and salt, if desired. Refrigerate or freeze.