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Measurements

Title: Chilisalya
Categories: Mexican, Salsa
Yield: 18 Ounces

2 tb Butter
2 Onions, chopped
2 Garlic cloves, sliced
2 tb Flour
1 cn Tomatoes (14 oz)
1/4 c Ground ancho or pasilla chile
1 tb Tarragon vinegar
1 tb Dried oregano
1 tb Brown sugar, packed

Melt butter in skillet. Brown onions and garlic. Stir in flour and add tomatoes, ground chile, vinegar, oregano and brown sugar. Simmer 15 minutes.


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