Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes.

From: Elena Zelayeta, Elena's Secrets of Mexican Cooking
Posted By: arlenes@holly.ColoState.EDU
Post Date: Wed, 17 Apr 1996