El Charro Salsa Para Tacostacos 16 oz can crushed tomatoes 1 cup tomato puree 1 cup water 1/2 each onion; chopped 1/4 cup garlic puree* 1/2 cup vegetable oil 1/4 cup vinegar 4 teaspoon oregano; or to taste 4 each chiles; crushed * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot. |
