Ancho base
2 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | Dried ancho chile peppers | |
4 | ounces | Dried tomatoes |
3 | tablespoons | Minced garlic |
½ | cup | Chopped onion |
4 | Beef-flavored bouillon | |
Cubes | ||
1 | tablespoon | Dried oregano |
1 | tablespoon | Brown sugar |
2 | tablespoons | Worcestershire sauce |
¼ | cup | Tomato paste |
1½ | cup | Water |
Directions
Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer, stirring occasionally, 10 minutes.
Cool about 15 minutes.
Position knife blade in food processor bowl; add mixture. Process until smooth, stopping often to scrape down sides. Refrigerate up to 1 week or freeze up to 3 months.
Source: "Southern Living, August 1995".
Recipe By :
From: Caitlin Davis Carlson, Seaview,wa
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