Recipe - Ancho Base

3 Dried ancho chile peppers
4 ounce Dried tomatoes
3 tablespoon Minced garlic
One half cup Chopped onion
4 Beefflavored bouillon cubes
1 tablespoon Dried oregano
1 tablespoon Brown sugar
2 tablespoon Worcestershire sauce
One fourth cup Tomato paste
1 One half cup 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 MCRecipe 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 One half cups.