Title: Chilisalya
Categories: Mexican Salsa
Yield: 18 Ounces

2	tb	Butter
2		Onions, chopped
2		Garlic cloves, sliced
2	tb	Flour
1	cn	Tomatoes (14 oz)
1/4	c	Ground ancho or pasilla chile
1	tb	Tarragon vinegar
1	tb	Dried oregano
1	tb	Brown sugar, packed

Melt butter in skillet. Brown onions and garlic. Stir in flour and add tomatoes, ground chile, vinegar, oregano and brown sugar. Simmer 15 minutes.

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