Recipe - Red Chile Sauce (Salsa De Chili Rojo)

NW
6 ounce (about 10 to 12 ) whole
dried ancho; pasilla or
california chiles, (or a
mixture)
3 cup Hot water
One fourth cup Tomato sauce or tomato puree
1 small Clove garlic; minced
One fourth cup Salad oil
1 One half teaspoon Salt
1 teaspoon Oregano; crumbled
One fourth teaspoon Cumin

Place chiles on a baking sheet. Toast lightly in a 400degree oven for 3 or
4 minutes only, or until they give off a mild aroma. If you burn the
chiles, they will be bitter.

Remove from oven and let cool to tough. Remove and discard stems, seeds,
and any pink pithy material inside the chiles. Rinse in cool water, drain
and then cover with hot water; let stand 1 hour.

Place chiles in a blender with enough of the water to blend. Mix until
smooth. Alternately, scrape the pulp from the skin with a table knife, then
put through a strainer.) Add remaining water, tomato sauce or tomato paste,
garlic, salad oil, salt, oregano, and cumin. Simmer sauce gently for 10
minutes, stirring occasionally. Makes 3One half cups.

Source: Sunset Mexican Cookbook
Posted to MCRecipe Digest V1 #1070 by "M. Hicks" nitro_ii@email.msn.com
on Feb 1, 1998