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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip