1/4 c. finely chopped green onions
1 clove garlic, minced
1 tbsp. vegetable oil
1 (15 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. dried whole oregano

Saute onions and garlic in hot vegetable oil. Stir in tomato sauce, salt and oregano. Heat thoroughly. Serve warm over chiles. Yield: 1 2/3 cups.