Name: Ancho Sauce
Ingredients: 12 Dried ancho chilies; 1 ts Salt (or to taste); 2 c Boiling water; 1 ts Dried oregano; 1 c Peeled, seeded and finely chopped tomatoes; 3/4 ts Ground cumin; 1/4 ts Tumeric; 2 md Garlic cloves, minced

Feelings of sorrow alone aren't necessarily conviction. We can be sorrowful for many reasons, including selfish ones. We can be sorry for the bad consequences of our sin, sorry we were caught, sorry we lost someone's respect. The kind of worldly grief can't begin to address the true offense of sin, and it can't begin to change us [see 2 Cor. 7:8-9]. Only godly grief brings repentance. And only repentance testifies to the surgical effect of God's truth applied to our sinful hearts.

Dave Harvey

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Sauces, Spices, Mexican	2	Servings

INGREDIENTS

12		Dried ancho chilies
1	ts	Salt (or to taste)
2	c	Boiling water
1	ts	Dried oregano
1	c	Peeled, seeded and finely chopped tomatoes
3/4	ts	Ground cumin
1/4	ts	Tumeric
2	md	Garlic cloves, minced

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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