Basic red sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Ancho Chilies |
| 3½ | cup | Warm Water |
| ½ | cup | Onion; Chopped |
| 2 | eaches | Garlic; Cloves, chopped |
| ¼ | cup | Vegetable Oil |
| 8 | ounces | Tomato Sauce; 1 cn |
| 1 | tablespoon | Oregano Leaves; Dried |
| 1 | tablespoon | Cumin Seed |
| 1 | teaspoon | Salt |
Directions
Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat.
Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2½ cups sauce.