INGREDIENTS

1 Yellow onion
2 Bunches green onions
4 Tomatoes
4 oz diced green chilies
1-6 oz can tomato juice
½ tsp garlic salt
1 tsp Tabasco
3 tbsp chopped cilantro

METHOD

Grate onion and tomatoes. Chop the Roma tomatoes and green onions and mix all ingredients together. I grate and chop by hand as I've found that using the food processor tends to make the onions taste bitter.

INGREDIENTS

25 chile de arbol
½ cup vegetable oil
4-6 garlic cloves
3 lbs Roma tomatoes
1 tbsp paprika
1 tsp oregano
1 tbsp lemon juice
1 tsp cumin

METHOD

Sauté chilies and garlic in oil until chilies are blackened. Cut off stems of the tomatoes and roast tomatoes over open flame until skin is blackened. Put everything in a blender and blend on high. Add a little water if too thick; but it is a thick sauce. You can vary the "temperature" of the sauce by increasing or decreasing the number of chilies you use. With 25 chilies the sauce is hot enough to get your attention.