Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Can |
| 1 cup | Tomato puree |
| 1 cup | Water |
| ½ medium | White onion -- chopped |
| ¼ cup | Garlic puree -- * |
| ½ cup | Oil |
| ¼ cup | Vinegar |
| 4 tablespoons | Dried oregano |
| 1 teaspoon | 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.
Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes