Ancho base

Yield: 2 Servings

Measure Ingredient
3 \N Dried ancho chile peppers
4 ounces Dried tomatoes
3 tablespoons Minced garlic
½ cup Chopped onion
4 \N Beef-flavored bouillon
\N \N Cubes
1 tablespoon Dried oregano
1 tablespoon Brown sugar
2 tablespoons Worcestershire sauce
¼ cup Tomato paste
1½ cup Water

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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