Chilisalya

Yield:	18 Ounces
Categories:	Mexican, Salsa

2	tb	Butter
2		Onions, chopped
2		Garlic cloves, sliced
2	tb	Flour
1	cn	Tomatoes (14 oz)
1/4	c	Ground ancho or pasilla chile
1	tb	Tarragon vinegar
1	tb	Dried oregano
1	tb	Brown sugar, packed