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Categories » Mexican

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Basic Red Sauce    Ingredients   8 each Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion -- Chopped 2 each Garlic; Cloves -- chopped 1/4 cup Vegetable Oil 8 ounces Tomato Sauce -- 1 cn 1 tablespoon Oregano Leaves -- Dried 1 tablespoon Cumin Seed 1 teaspoon Salt Difficulty: Average Vegetarian: No Hits: 157 Rating: No votes Date added;: 30.Jan.2008 Author: ITR0952 Instructions   1. Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. 2. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2- quart saucepan until onion is tender. 3. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. 4. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. 5. Pour into a food processor work bowl fitted with steel blade or into a blender container; cover and process until smooth. 6. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. Recipe Rating 1 (Bad) 10 (Good) Send to a friend You must login first before use this feature...

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