| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces |
2 |
Servings |
INGREDIENTS
| 3 |
|
Dried ancho chile peppers |
| 4 |
oz |
Dried tomatoes |
| 3 |
tb |
Minced garlic |
| 1/2 |
c |
Chopped onion |
| 4 |
|
Beef-flavored bouillon cubes |
| 1 |
tb |
Dried oregano |
| 1 |
tb |
Brown sugar |
| 2 |
tb |
Worcestershire sauce |
| 1/4 |
c |
Tomato paste |
| 1 1/2 |
c |
Water |
INSTRUCTIONS
Combine all ingredients in a saucepan. Bring to a boil over medium heat;
reduce heat, and simmer, stirring occasionally, 10 minutes. Cool about 15
minutes.
Position knife blade in food processor bowl; add mixture. Process until
smooth, stopping often to scrape down sides. Refrigerate up to 1 week or
freeze up to 3 months.
Source: "Southern Living, August 1995".
Posted to MC-Recipe Digest V1 #205
Date: Sun, 18 Aug 1996 14:36:38 -0400
From: kmeade@ids2.idsonline.com (The Meades)
NOTES : Good with grilled meat or fish, or with scrambled eggs and
omeletes.
Makes 3 1/2 cups.
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