(*) One recipe yields about 1 l of sauce.
Heat the oil in a large saucepan over medium heat and sauté the onions for 2 minutes, stirring. Add the garlic and continue to sweat for 2 minutes until the onions are translucent. Add the sugar, chilies, tomatoes, salt and pepper and simmer for about 15 minutes until the sauce has thickened slightly. Finally, fold in the cilantro greens. The sauce can be kept in the refrigerator for up to 1 week.
(*) Anaheim: Bright green chili pepper about 15 cm long, often also called long green or California chili. The Anaheim originally grew in Southern California and is related to the green New Mexico chili pepper. Green Anaheims are among the most commonly available chili peppers in the U.S., while the mature red peppers are less common. Anaheim chilies, with their mild flavor, are often roasted and stuffed with a farce.
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