Ingredients

• 1/4 cup vegetable oil

• 4 New Mexican chiles, seeds and stems removed, finely chopped

• 2 teaspoons grated ginger

• 2 teaspoons minced garlic

• 2 medium onions, peeled and finely chopped

• 1 tablespoon tomato paste

• 2 large tomatoes, peeled and choppped

• 1 tablespoon chopped fresh thyme

• 2 tablespoons chopped fresh parsley

• Salt and pepper to taste

Instructions

Pour the oil into a wok or large sauté pan and heat until hot. Add the chiles, ginger, garlic and onion and saute until the onions are soft, about 10 minutes, stirring constantly. Add the tomato paste and cook for 30 seconds, stirring constantly. Add the tomatoes, stir, cover, and simmer on medium heat for 10 minutes. Remove from the heat and check for consistency, adding some water if too thick. Stir in the thyme and parsley, adjust the salt and pepper, and serve.