1 teaspoon olive oil — (1 to 2)
1 cup minced onion
1 Anaheim or poblano chili — minced
1/2 teaspoon salt (possibly more — to taste)
2 teaspoons ground cumin
1 tablespoon New Mexico chili powder
3 tablespoons minced garlic
3 cups chopped tomatoes (canned OK)
1 cup tomato juice
Black pepper and cayenne to taste (optional)
Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.
Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.
Note: You can leave the sauce in chunky form, or smooth it out by pureeing it in a blender. Be careful not to splatter.