2 tablespoons vegetable oil

1 medium onion, chopped

1 (1-inch) piece of ginger, peeled and minced

1—3 serrano chilies, seeded and minced

1 cup water

1 pound chopped canned tomatoes with the juice

1 teaspoon salt

1 teaspoon sugar

• In a large saucepan, heat the oil over medium heat.

• Add the onion and ginger and saut� for 2 minutes.

• Add the chilies and continue cooking 1 minute more.

• Stir in the water, tomatoes, salt, and sugar. Reduce heat to low and simmer for at least 30 minutes.