Total Calories: 20
In blender or food processor, combine tomatoes, onion, garlic, and canned pickled jalapeno chilies (for hot sauce), reserving liquid from canned chilies. (For milder sauce, replace jalapeno chili with 1 4-ounce can whole green chilies.) Blend until pureed. Heat 2 teaspoons vegetable oil in small saucepan. Add tomato mixture, 1 teaspoon liquid from canned chilies, 1/2 teaspoon crushed dried leaf oregano, and 1/2 teaspoon salt. Bring to boil cook gently, 10 minutes. Remove from heat. Let stand 2 hours. Makes about 1 1/2 cups.
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