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8 ea Ancho Chilies 3 1/2 c Warm Water
1/2 c Onion; Chopped 2 ea Garlic; Cloves, chopped
1/4 c Vegetable Oil 8 oz Tomato Sauce; 1 cn
1 tb Oregano Leaves; Dried 1 tb Cumin Seed
1 ts Salt
4 servings
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 2-quart 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 1/2 cups sauce.
1/2 c Onion; Chopped 2 ea Garlic; Cloves, chopped
1/4 c Vegetable Oil 8 oz Tomato Sauce; 1 cn
1 tb Oregano Leaves; Dried 1 tb Cumin Seed
1 ts Salt
4 servings
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 2-quart 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 1/2 cups sauce.
