- In a large saucepan or Dutch oven, heat the oil over medium heat. Sauté the onion, peppers, carrots, and green beans, stir in intervals for at least 10 minutes until tender.
- Add the garlic powder and cook a further minute. Add the water, vinegar, tomato paste and cover, simmer for 15 minutes.
- Stir in the beans, jalapeno peppers and salt. Place half of the mixture in a food processor. Process until smooth. Return to the pan and stir to combine.
- Store in glass jars in the refrigerator until ready to use. It can be made several days in advance. Serve with crackers and crostini.