Sauce for Chiles RellenosIngredients:
Sauté onion slices in hot oil in medium-sized saucepan.
Process canned tomatoes in blender or food processor with garlic; strain. Add tomatoes and garlic to sautéed onion slices. Season with salt and pepper and add oregano. Add sugar and correct seasoning. Cover and cook over medium heat for 5 minutes. If sauce thickens too much, add chicken broth or tomato juice and cook 2 minutes longer. Take to the table in a sauceboat or serve over Chiles Rellenos to cover.
Adapted from "Mexican Family Cooking"
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