In a medium saucepan, place the jalapeño peppers (minus the stem) and tomatoes, and bring to a boil. Once the jalapeño peppers and tomatoes are soft (approximately 5 to 8 minutes), put in colander and drain water completely. This is important because water is lighter than salsa and you don’t want a small lake to form in your salsa bowl. Put the jalapeño peppers and tomatoes in a blender. Add the tomato sauce. The amount of tomato sauce you add depends upon how hot you like your salsa: add more tomato sauce for a milder salsa. Blend well. Add the onion powder, garlic powder, and salt and pepper, and continue to blend. Makes about 2½ – 3 cups. Serve with your favorite tortilla chips, pop open a beer and relax and listen to your favorite Tejano music.