1 can (28 oz) crushed tomatoes, undrained
1 medium red onion, cut into quarters
1 to 2 jalapeño chiles, cut in half
2 cloves garlic
1 sprig fresh cilantro
1 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1. In your ninja blender, place all ingredients. Cover; blend with on-and-off pulses until sauce is desired consistency.
2. Store sauce tightly covered in jars in refrigerator until ready to use.