3 tablespoons flame roasted green chilies 28 ounce can whole peeled tomatoes 1/3 cup white onion, sliced 2 cloves minced garlic 2 ounces salad oil 1-tablespoon salt 1-cup water
Wash chilies and roast in oven until blackened on the outside. Place inside a plastic bag to steam and finish cooking. Peel chilies, chop and mix with tomatoes and onions. Place in food processor and pulse quickly. Stir in garlic, oil, salt and water.
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