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Makes about 48 ounces, 3 pints, or 6 cups of sasa
In a large pot or Dutch oven, combine the tomato sauce, petite diced tomatoes (with juice), minced yellow onion, minced jalapeños, and white vinegar.
Add the salt, dried onion flakes, garlic powder, chili powder, and coriander (if using).
Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover, and let the salsa simmer for at least one hour, or longer if you prefer a thicker consistency.
Allow the salsa to cool before serving. The flavors will meld and become more robust as it sits.