Category: Mexican

16 oz Can

1 cup Tomato puree

1 cup Water

1/2 medium White onion -- chopped

1/4 cup Garlic puree -- *

1/2 cup Oil

1/4 cup Vinegar

4 tbsp Dried oregano

1 tsp Salt -- or to taste

4 Japanese chiles -- crushed

Crushed tomatoes

* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot.