Yield: 2 Servings
|3||Dried ancho chile peppers|
|4 ounces||Dried tomatoes|
|3 tablespoons||Minced garlic|
|½ cup||Chopped onion|
|1 tablespoon||Dried oregano|
|1 tablespoon||Brown sugar|
|2 tablespoons||Worcestershire sauce|
|¼ cup||Tomato paste|
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