Recipe - Basic Red Sauce

8 Ancho Chilies
3 One half cup Warm Water
One half cup Onion; Chopped
2 Garlic; Cloves; chopped
One fourth cup Vegetable Oil
8 ounce Tomato Sauce; 1 cn
1 tablespoon Oregano Leaves; Dried
1 tablespoon Cumin Seed
1 teaspoon 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 2quart 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 One half cups sauce.

Posted to MCRecipe Digest V1 #744 by Kathy Meade kmeade@idsonline.com on
Aug 15, 1997