NM 10 minute Salsa/Enchilada sauce

This is a watery, warm salsa, not chunky or thick. Great to pour over some eggs and potatoes. Great for pouring on a breakfast burrito, enchiladas, or dipping into. This is also fantastic to cook your Mexican rice in, or beans, etc. Original recipe called for 6-8 chiles and a little bit more of the salt and bouillon, but I found it to be extremely spicy and salty, so I lessened it a bit. Thicken up with white sauce ingredients if you want it more thick and creamy.

In about three cups of water, boil for 5 minutes: 

1/4 of a large white onion

2 cloves garlic 

4-6 dried whole Chile de arbol (I would only do four)

*Scoop ingredients out of the water with a slotted spoon and add to a blender full of the remaining ingredients: 

1 1/2 c. Clamato tomato drink (V8 or tomato juice/sauce can be substituted- but will not taste the same)

1 tsp salt

2 tsp tomato bouillon w/chicken powder (caldo de tomate)

1 tsp dried oregano 

Blend completely in the blender and I'm pour into your serving bowl. Use a spoon to pour onto your food. Delicious!