Salsa Fogata(Hot Chile Sauce) - cooking recipe

Ingredients

2 to 3 dried hot red chile peppers (ancho or pasilla) or 1/2 c. chile tepins, cayenne peppers or guajillo chiles
2 c. tomato juice
3 Tbsp. cider vinegar
4 cloves garlic
1/4 tsp. sugar
1/4 tsp. salt
1/2 tsp. oregano

Preparation

Remove ends from chiles and discard.
Soak in hot water to soften.
Place in blender or food processor, along with 1 cup tomato juice, vinegar, garlic and oregano.
Process until chiles and garlic are finely chopped.
Add remaining tomato juice and blend.
Add sugar to cut acidity of tomato and salt.
Place in tightly covered jar and refrigerate.
Will keep about one week. Makes 2 1/2 cups salsa.
Can be frozen.