Add 1 can (796 ml) diced tomatoes to a food processor and pulse 2-3 times to break up chunks, keeping a slightly chunky texture—avoid a smooth puree.

In a stainless steel saucepan, combine your pulsed tomatoes, tomato paste, diced yellow bell peppers,  diced green onions, minced jalapeño pepper (1 for medium heat), 1 minced garlic clove, white vinegar, juice of 1 lime, salt, garlic powder, and sugar.

Note: For the jalapeno, you can increase the "heat" of your sauce by leaving in the white pith, but remove the seeds. Otherwise, when you remove the pith, you will get a mild heat to your sauce.

Bring to a simmer over medium heat, stirring occasionally. Cook for 30 minutes to reduce the liquid until thickened to your liking. Taste and adjust salt if needed.

Remove from heat and cool for 20 minutes. Transfer to a container for home use or proceed to dehydrate for trail use. The next section will take you through the dehydration process, but before we do that, I'm having a plate of picante and tortilla chips—I'm hungry!

For Dehydration: Spread a thin layer of sauce on silicone fruit leather trays. Dehydrate in a Cosori dehydrator at 125°F (52°C) for 14 hours, or until it becomes like fruit leather, but a little drier.

Break the dehydrated sauce into flakes.

Store in vacuum-sealed bags with a 5-gram desiccant packet for trail packing. For longer storage at home, I would dry it a bit longer and then break it up into Mason jars, also with desiccant packets.