In a heavy-bottom pot, heat the olive oil to almost smoking.

Add the onions, garlic and jalapeño, and cook until browned.

Add the remaining ingredients, bring to a boil and reduce by half.

Let cool to room temperature and puree in a high-speed blender until silky smooth.

Pass the sauce through a mesh sieve and pour into jars.

Put a bunch of little cocktail weenies in the sauce in a crock pot.