Ancho Sauce

| Next >>

Title: Ancho Sauce
Yield: 2 Servings
Categories: Salsa, Mexican, Sauces, Tex-mex, Tomatoes


12 Dried ancho chilies
1 ts Salt; (or to taste)
2 c Boiling water
1 ts Dried oregano
1 c Peeled; seeded and finely
-chopped tomatoes
3/4 ts Ground cumin
1/4 ts Tumeric
2 md 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

Makes 2 cups
Posted to MC-Recipe Digest V1 #1061 by shade on Jan
29, 1998