12 dried ancho chilies
1 tsp salt (or to taste)
2 cup boiling water
1 tsp dried oregano
1 cup peeled, seeded and finely chopped t, omatoes
3/4 tsp ground cumin
1/4 tsp tumeric
2 medium garlic cloves, minced
Directions
Seed and stem chilies under cold running water. Break into one-inch
pieces. Place in medium bowl. Add boiling water and soak one hour.
Strain chilies through sieve, reserving liquid. Add tomatoes, garlic,
salt, oregano, cumin and tumeric, and blend well. Pour mixture into
heavy small saucepan. Add one cup reserved soaking liquid. Bring to
boil, stirring constantly. Reduce heat and simmer until sauce
thickens and coats spoon, ten to fifteen minutes. Serve at room
temperature. From Bon Appetit, Dec '85.
Makes 2 cups
Servings: 2 servings
Ancho Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Recipes as a concept can be tracked way back into the far past, in truth as far as early Egypt, and maybe further still. In practice though, mostly, these early cookbooks were just primitive hieroglyphic instructions for food preparation.
Later on, we find a couple of interesting books from the 14th Century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that is familiar to us all today, but instead accounts of the types of food enjoyed by the rich people of that time. By the advent of the twentieth century, cook books were in great demand, due to increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Ancho Sauce recipe.
