Directions

1. De-stem the chilies and clean with a moist rag to remove any traces of soil.
2. In a saucepan, heat the oil. Add the chilies and cook until firm and golden brown, being careful not to burn them. Remove them from the saucepan and place on absorbent paper to remove excess oil. Coarsely chop the chilies.
3. In the same saucepan, fry the tomatoes and garlic. Remove the garlic when it is golden brown.
4. Combine the chilies, tomatoes, garlic, and water in a blender. Puree until smooth.
5. In the saucepan used before, add the onion and cook over medium heat until translucent. Add the contents of the blender. Taste for salt and add if needed. Cook the sauce until it thickens.