4 dried ancho or pasilla chilies, or 3 tbsp. chili powder, or 1 tsp. crushed red pepper
4 med. tomatoes (1 1/2 lbs.) or 1 (15 oz.) can tomato puree
1 med. onion, cut up
1 clove garlic, minced
1 tsp. salt
1/4 tsp. sugar
1 tbsp. cooking oil

Cut chilies open. Discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place in bowl; cover with boiling water. Let stand 45 to 60 minutes. Drain.

To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water. Slip skins off. Quarter tomatoes. Place in blender container; cover and blend until nearly smooth. Measure 2 cups of the blended tomatoes; return to blender container (or place canned tomato puree in blender container). Add the drained chilies or chili powder or crushed red pepper. Add onion, garlic, salt and sugar; cover and blend until smooth.

In 1 1/2 quart saucepan combine tomato mixture and cooking oil. Cook and stir over medium heat about 10 minutes or until sauce is slightly thickened. Makes 2 cups.