8 each ancho chilies
3 1/2 cup warm water
1/2 cup onion, chopped
2 each garlic, cloves, chopped
1/4 cup vegetable oil
8 oz tomato sauce, 1 cn
1 tbsp oregano leaves, dried
1 tbsp cumin seed
1 tsp salt
Directions
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.
Servings: 4 servings
Basic Red Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
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We hope you enjoy this Basic Red Sauce recipe.
