Basic Red Sauce

Title:
Basic Red Sauce

Yield:
4 Servings

Categories:
Mexican,
Sauces,
Tomato,
Vegetables




Ingredients:





     8    Ancho Chilies


 3 1/2 c  Warm Water


   1/2 c  Onion; Chopped


     2    Garlic; Cloves; chopped


   1/4 c  Vegetable Oil


     8 oz Tomato Sauce; 1 cn


     1 tb Oregano Leaves; Dried


     1 tb Cumin Seed


     1 ts 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 2 1/2 cups sauce.


 


 Posted to MC-Recipe Digest V1 #744 by Kathy Meade 
on


 Aug 15, 1997