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1 teaspoon olive oil — (1 to 2)
1 cup minced onion
1 Anaheim or poblano chili — minced
1/2 teaspoon salt (possibly more — to taste)
2 teaspoons ground cumin
1 tablespoon New Mexico chili powder
3 tablespoons minced garlic
3 cups chopped tomatoes (canned OK)
1 cup tomato juice
Black pepper and cayenne to taste (optional)

Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.

Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.

NOTE: You can leave the sauce in chunky form, or smooth it out by pureeing it in a blender. Be careful not to splatter.

1/2 lb. (about 12) med. tomatillos, husked and rinsed
2 tablespoons chopped white onion
1/4 cup loosely packed chopped fresh cilantro
1 canned chipotle en adobo, seeded and veins removed, and chopped
3/4 teaspoon salt,or to taste
1/4 teaspoon sugar

Cook the tomatillos in boiling water to cover until just tender, about 5 min. Drain under cold running water to stop the cooking and place in a blender or food processor. Add the remaining ingredients and blend until almost smooth with a little texture. Transfer to a bowl. Serve at room temperature or cover, refrigerate, and serve chilled.

Makes about 1 cup