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
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We hope you enjoy this Ancho Sauce recipe.
