Cut chilies open. Discard sterns and seeds. Cut chilies into small
pieces with scissors or a knife. Place in bowl; cover with boiling
water. Let stand 45 to 60 minutes. Drain.

To peel tomatös, dip them in boiling water for 30 seconds; plunge into
cold water. Slip skins off. Quarter tomatös. Place in blender
container; cover and blend till nearly smooth. Measure 2 cups of the
blended tomatös; return to blender container (or place canned tomato
puree in blender container). Add the drained chilies or chili powder or
crushed red pepper. Add onion, garlic, salt, and sugar; cover and blend
till smooth.

In 1 1/2-quart saucepan combine tomato mixture and cooking oil. Cook
and stir over medium heat about 10 minutes or till sauce is slightly
thickened.

Stichworte: Grundrezept, Mexico, Sauce