Ancho sauce

Yield: 2 servings

Measure Ingredient
12 Dried ancho chilies
1 teaspoon Salt (or to taste)
2 cups Boiling water
1 teaspoon Dried oregano
1 cup Peeled, seeded and finely chopped tomatoes
¾ teaspoon Ground cumin
¼ teaspoon Tumeric
2 mediums Garlic cloves, minced

Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour.

Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well. Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes. Serve at room temperature. From Bon Appetit, Dec '85.

Makes 2 cups

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