| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Mexican, Sauces, Tomato, Vegetables, Mc | 4 | Servings |
INGREDIENTS
| 8 | Ancho Chilies | |
| 3 1/2 | c | Warm Water |
| 1/2 | c | Onion; Chopped |
| 2 | 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 |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #744 by Kathy Meade <kmeade@idsonline.com> on Aug 15, 1997
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