Recipe - Ancho Sauce

12 Dried ancho chilies
1 teaspoon Salt (or to taste)
2 cup Boiling water
1 teaspoon Dried oregano
1 cup Peeled, seeded and finely
chopped tomatoes
Three fourths teaspoon Ground cumin
One fourth teaspoon Tumeric
2 md Garlic cloves, minced

Seed and stem chilies under cold running water. Break into oneinch
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 '85.

Makes 2 cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini