1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
handful fresh cilantro
garlic powder to taste
1 can La Costena brand serrano peppers (do not use whole can)*

Beat egg yolks in top of double boiler with wire whisk until smooth but not fluffy. Add melted butter, lemon juice, hot water and salt. Place over hot water and beat until sauce begins to thicken, about 5 minutes. Add parsley and tarragon. Add cold water and beat if mixture begins to separate.

Makes about 3/4 cup.