The Abqaiq Cookbook - 1973

1 can (4 oz.) whole green chilies
1 medium onion
1 tomato
½ tsp. garlic salt or 1 clove garlic
Pinch of comino seeds
Pinch of oregano
1 bay leaf

Blanch and peel tomato. Chop tomato, onion and green chilies.  Add remaining ingredients. Let stand in refrigerator 4 or 5 hours to blend flavors. Remove bay leaf after 1 hour. If you like a thinner sauce, add tomato juice. For hotter sauce, add jalapeno pepper juice to taste. This makes an ideal dip for tostados or corn chips.

Yield: 1 to 1 ½ cups

Cindy Bailey