Great on enchiladas and tacos
- 4 16 oz cans peeled plum tomatoes
- 3 garlic cloves coarsely chopped
- 1 onion coarsely chopped
- 3 tbs ground red chili
- 1 tsp cayenne or to taste
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 cup water
In a food processor or blender combine the tomatoes, garlic, and onion. Process until smooth.
Add the remaining ingredients and stir to blend. Bring to a boil, stirring occasionally. Boil 2-3 minutes. Reduce the heat and cover and simmer 15 minutes.
Dilute with water as necessary to obtain a pouring consistency.