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9 to 12 green chiles
1 (15 oz.) can tomato sauce
1/2 medium onion, chopped
1/4 medium bell pepper
1 heaping tsp. cumin
1/2 tsp. salt
1 Tbsp. tamari (soy sauce)
1 tsp. black pepper
1 tsp. basil
1 Tbsp. parsley

Take the chiles and roast them. Let sweat and then
peel. Clean out the seeds, unless you like real hot sauce.
Put chiles into blender with the remaining ingredients. Mix
until salsa consistency, then pour into a sauce pan and cook
for 30 minutes or so. Makes a great sauce for on top of huevos
rancheros, dip on enchiladas or burritos.

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