Hot Dip

Yield:	12 Servings
Categories:	Dips

2	cn	(16-oz) whole tomatoes
2	cn	(8-oz) plain or Spanish tomato sauce
1	cn	(4-oz) chopped green chiles
4		-(up to)
5		Jalapeno peppers; tops removed
1		Jar (2-oz) chopped pimento
3	tb	Vinegar
2	ts	Salt
1	ts	Garlic powder
2	ts	Cumin