Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chiles anchos
   2                    tomatoes -- peeled and chopped
   1                    onion -- chopped
   1      clove         garlic -- chopped
   6      sprigs        cilantro -- chopped
   1      tablespoon    oil
   1      dash          salt -- pepper
     1/2  teaspoon      sugar
   3      tablespoons   olive oil
   1      tablespoon    wine vinegar

Preparation:

For touch of fire, add 6 crumbled chile pequin. Soak anchos in warm water to barely cover for 30 minutes. Drain and puree with tomatoes, onion and garlic in food processor or blender. Heat oil in skillet and cook 5 minutes, stirring constantly. Add cilantro, seasoning and sugar and cool. Stir in olive oil and vinegar. Makes 2 cups.