Recipe - Ancho Vinaigrette

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
Posted to MCRecipe Digest V1 #1061 by shade liveoak@polaris.net on Jan
29, 1998