Ancho Base

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Title: Ancho Base
Yield: 2 Servings
Categories: Sauces


3 Dried ancho chile peppers
4 oz Dried tomatoes
3 tb Minced garlic
1/2 c Chopped onion
4 Beef-flavored bouillon cubes
1 tb Dried oregano
1 tb Brown sugar
2 tb Worcestershire sauce
1/4 c Tomato paste
1 1/2 c Water

Combine all ingredients in a saucepan. Bring to a boil over medium heat;
reduce heat, and simmer, stirring occasionally, 10 minutes. Cool about 15

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".
Posted to MC-Recipe Digest V1 #205

Date: Sun, 18 Aug 1996 14:36:38 -0400

From: (The Meades)
NOTES : Good with grilled meat or fish, or with scrambled eggs and
Makes 3 1/2 cups.