1 c. chopped green chili peppers
3 c. tomato juice
1 med. size diced onion
1 tsp. ground oregano
1 tsp. ground cominos, cumin
1/2 tsp. pure garlic powder
1 tsp. salt Saute the onions until soft with all spices and green chilies. Add juice, and simmer 15 minutes. Pour mixture into a blender and blend until smooth. When cooling in a refrigerator do not cover. FOR JALAPENO ENCHILADA SAUCE: Substitute 8 to 12 Jalapeno peppers, canned with tops cut off and seeds removed for the green chili. FOR RED CHILI SAUCE: Substitute 1/4 to 3/4 cup ground red chili powder for the green chili. | 
