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