El Charro Salsa Para Tacos (taco Sauce)
16 oz can crushed tomatoes
1 cup tomato puree
1 cup water
1/2 medium white onion — chopped
1/4 cup garlic puree — *
1/2 cup oil
1/4 cup vinegar
4 tablespoons dried oregano
1 teaspoon salt — or to taste
4 Japanese chiles — crushed
* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves
with the side of a wide knife; the peel will slip off easily then. Put
the peeled garlic in a blender with about 2 cups of water, and puree.
Drain, if necessary, and store in a tightly closed glass jar in the
refrigerator.
Mix all ingredients. Taste and adjust seasoning. Can be served cold or
hot.