Serves: 8
Total Calories: 20

2 tomatoes
1/2 cup onion chopped
2 cloves garlic
2 pickled jalapeno pepper
2 teaspoons vegetable oil
1 teaspoon jalapeno chili liquid
1/2 teaspoon oregano dried leaf, crushed
1/2 teaspoon salt

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.

Nutritional Facts:

Serves: 8
Total Calories: 20
Calories from Fat: 10

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