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Mexican Red Sauce Recipe
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 can
* 1 tablespoon Oregano Leaves -- Dried
* 1 tablespoon Cumin Seed
* 1 teaspoon Salt
Directions
1. Cover chilies with warm water. Let stand until softened, about 30 minutes. Strain liquid and reserve. Remove stems, seeds and membranes from chilies.
2. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid (step 1) and the remaining ingredients. Heat to boiling, reduce heat.
3. Simmer, uncovered, 20 minutes; cool.
4. Pour into a food processor and process until smooth. Cover and refrigerate up to 10 days.
Makes about 2 1/2 cups sauce.
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