Salsa Para Tacos - Tucson'S El Charro - cooking recipe

Ingredients

1 (16 ounce) can crushed tomatoes
1 cup tomato puree
1 cup water
1/2 medium white onion, chopped
1/4 cup garlic paste
1/2 cup oil
1/4 cup vinegar
4 tablespoons dried oregano
1 teaspoon salt
4 de arbol chilies or 4 guajillo chilies, crushed

Preparation

Mix all ingredients in a saucepan. Bring to the boil and turn off the heat.
Cool. Taste and adjust seasoning.
Can be served cold or hot.
Refrigerate up to 1 week.