Cut chilies open. Discard sterns and seeds. Cut chilies into small pieces with scissors or a knife. Place in
bowl; cover with boiling water. Let stand 45 to 60 minutes. Drain.
To peel tomatös, dip them in boiling water for 30 seconds; plunge into cold water. Slip skins off. Quarter
tomatös. Place in blender container; cover and blend till nearly smooth. Measure 2 cups of the blended
tomatös; return to blender container (or place canned tomato puree in blender container). Add the drained
chilies or chili powder or crushed red pepper. Add onion, garlic, salt, and sugar; cover and blend till smooth.
In 1 1/2-quart saucepan combine tomato mixture and cooking oil. Cook
and stir over medium heat about 10 minutes or till sauce is slightly thickened.