Sauces and Toppings

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1 can #303 Stewed Tomatoes
1 small can chopped Ortega Chiles
2 medium onions
1 Tablespoon Chili Powder
1/2 teaspoon Salt
2 cloves garlic
1 Tablespoon White Vinegar
Pepper and Jalapenos to taste

Chop tomatoes into bite sized pieces
Add with liquid to a medium sized bowl.
Add sm can Ortega chiles.
Dice onions and garlic finely and add.
Mix in chili powder, salt, pepper and vinegar.
Add as many jalapeno peppers (finely chopped)
as you desire for HEAT.
Cover and let set overnight in refrigerator.
I've also added habenero and serrano peppers for extra heat.

1 pound fresh or frozen whole cranberries
1 pound white granulated sugar
2 each oranges, for juice
2 each cinnamon stick, whole
3 tablespoons orange marmalade

    Mix all ingredients in a heavy, non-reactive saucepan and bring to a boil over medium heat. No water is necessary. When liquid forms and boils, reduce heat to a rapid simmer and cook, stirring frequently for about 20-25 minutes, until sauce is quite thick and dry.
    Sauce can be served hot, but be careful! It will be very hot, because of the sugar. A good idea is to line a bowl or other smooth container with plastic wrap, allow sauce to cool and pack it into the lined container. It can be made up to 2 weeks in advance. Remove from mold onto a plate and bring it to room temperature to serve.