Bethany gave me this recipe recently and I am forever grateful. It has become a pregnancy craving of mine. As soon as I stop eating it, I start thinking about when I can eat it again.
27 oz. tomato sauce
4 oz. canned diced jalapenos
1 t salt
1/2 c. cilantro
3 cloves garlic
3-4 dried tepin or pequin or chile de arbol peppers
(usually found in clear, plastic bags in the hispanic food aisle)
10 oz. water
Fry the dried chilis in a small amount of oil over medium heat until browned slightly (~5 min)
Add all ingredients to blender and puree.
Serve with chips or over eggs, tacos, sandwiches, etc