Basic red sauce

Yield: 4 servings

Measure 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

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.

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