INGREDIENTS
3
or so dried chili de arboles (or 1 tsp crushed red pepper)
3 cloves
garlic
1 tsp
oregano
1
bunch cilantro (about 1/2 cup chopped)
1/2 tsp
pepper
3
green onions (green and white parts)
1 14 ounce can
stewed tomatoes (drained)
1 14 ounce can
Mexican stewed tomatoes (drained)
1
small can Rotel diced tomatoes
*additional cilantro and diced green onion for garnishing