1 oz. pack chile de arbol
2 cans tomato sauce
2 cans water
3 garlic cloves
2 tbsp. corn oil
2 tsp. vinegar (white)
1 tsp. oregano
Salt to taste

Blend until completely blended and has a bright red-orange color. If used for enchilada sauce add more water to thin out. Can be used also as a dip with Tostadas. If chile is too "hot", add more tomato sauce, salt and water and oil. Muy Delicioso!!