Ancho Base

Title:
Ancho Base

Yield:
2 Servings

Categories:
Sauces




Ingredients:





     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


 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".


 Posted to MC-Recipe Digest V1 #205


 


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


 


 From: kmeade@ids2.idsonline.com (The Meades)


 NOTES : Good with grilled meat or fish, or with scrambled eggs and


      omeletes.


      Makes 3 1/2 cups.