Recipe by Michelle Figueroa
A delicious chili sauce that accompanies beef very well. We serve this with brisket wrapped in tortillas.
- 4 -5 dried arbol chiles
- 1⁄2 tablespoon oil
- 8 ounces tomato sauce
- 1 -2 garlic clove
- 1 -2 slice onion
- 1⁄8 cup water
- 1 teaspoon salt
- 1⁄2 teaspoon oregano
Directions See How It's Made
- Remove stems from chilis. Saute chilis in oil until lightly roasted. Drain on paper towels.
- Add the water and the chilis to a food processor and pulse until chilis are broken up and well blended.
- Add garlic, onion, salt and oregano. Pulse again to combine well.
- Add tomato sauce and blend well.