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SALSA

1 tb oil
1/4 c onion, minced
1 tb garlic, chopped
3 serranos, minced
28 oz can tomatoes
2 bay leaves
1/8 ts thyme
1/2 ts ground red New Mexico chile pepper
1 tb vinegar
freshly ground black pepper

Heat oil in a skillet and saute onions and garlic until soft but
not brown. Add minced chiles and saute another couple of minutes.

Add tomatoes, bay leaves, thyme and chile and simmer, covered, for
30 minutes, stirring occasionally.

Pass half to two thirds of the mixture through a food mill back
into the same skillet. Discard solids. Increase heat and reduce to
desired consistency. Add vinegar and black pepper. Taste for salt
and adjust seasonings. Refrigerate until used.

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