One of the most versatile food I have ever come by... Two table spoons in a pan with some water and a little oil would make a great sauce to any dish, no need to add other spices... Better than Salsa, great for dips, pasta sauce, on bread, salad dressing, mix with tuna, with scrambled eggs and more.. I never met anyone that disliked it! You can make it as hot-spicy as you'd like.
 
INGREDIENTS
2 cans of diced stewed tomatoes with chilies**
2 small cans of diced Ortega chilies**
1/2 cup of water
1/4 cup of vegetable oil
Salt (by taste)
2 Table spoons of tomato paste.
1/4 tsp black pepper 
1/4 tsp turmeric
1/4 tsp red pepper (cayenne) or by taste.
1/4 tsp parsley flakes
1/4 tsp cilantro flakes
1/4 tsp garlic powder

* tsp = Teaspoon.
**= if you rather use fresh ingredients you can!

DIRECTIONS
Throw everything in a high cooking pot, stir well, cook on high uncovered keep stirring after it boils,
keep cooking for 5 minutes so the water evaporates, lower the heat to low, and keep another 10 minutes stirring occasionally. best served chilled.

Tips for fresh ingredients:
Boil a sauce pan 3/4 full of water, add a tablespoon of salt and a few drops of cooking oil, when the water is boiling, stab the tomatoes with a fork twice and drop them in the pan. When the skin starts to curl on the edges take them out and run them under cold water. The skin will peel very easy.

The chili peppers you can use 2 methods. The easy one is to fry them until the skin blisters and turn to darker brown. The harder way is to either barbeque them or you can just burn the skin on the stove (messy).

 


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