Basic Red Sauce

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Title: Basic Red Sauce
Yield: 4 Servings
Categories: Mexican, Sauces, Tomato, Vegetables


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