Red Chili Sauce

• 1 C puree
• 1 C water
• 1 clove garliv, minced
• 1/2 t salt
• 2 T vegetable oil
• 1/2 t crushed oregano leaves

Mix puree, water, garlic, salt, and oil in sauce pan. Simmer gently for 10 minutes, stirring frequently. Add oregano and simmer another 5 - 7 minutes. This yields 1 pint or enough for 4 servings of enchiladas of 3 tortillas each. Store leftovers in freezer.