One 16-ounce can whole tomatoes
One 4-ounce can jalapeño chiles
1 teaspoon garlic powder
½ teaspoon salt
⅛ teaspoon pepper
Combine the tomatoes, chiles, garlic powder, salt, and pepper in a blender and blend to a chunky puree; do not blend until smooth. Transfer to a serving bowl.
You can make this hotter by increasing the amount of chiles.