INGREDIENTS

INSTRUCTIONS

Recipe By: Annie Somerville in "Fields of Greens"  Get a medium-sized
nonstick saucepan very hot over high heat. Add the  onions and cook
without stirring for 30 seconds. Reduce heat to  medium and add the
cumin, 1/2 teaspoon salt, and 1/4 cup water and  mix well. Continue to
saute over medium heat until the onion begins  to release its juices,
about 4 minutes; add the garlic and saute  until the onion is soft,
about 5 more minutes.  Add the tomatoes (including reserved liquid if
using canned), the  Ancho Chile Puree, 1/2 teaspoon Chipotle Puree, and
simmer over  medium- low heat for 30 minutes. Add salt and Chipotle
Puree to  taste. MAKES ABOUT 2 CUPS.  Tip: If the sauce is acidic, add
a little sugar to balance the  flavors.  Variations    To add another
level of warmth to the flavor, cook the sauce with a  2- inch length of
cinnamon stick or add 1/4 teaspoon freshly ground  cinnamon to the
onion along with the cumin.    Add half a head of roasted garlic to the
sauce. Roast the garlic  and peel when cool; chop or puree with a
little of the tomato, then  add to the sauce along with the tomatoes.
NOTES: (adapted by Curtis Jackson)  Annie Somerville sez: "We serve
this spicy, satisfying sauce  throughout the year. In summer fresh
sweet tomatoes make up its base  and require minimal seasoning. In the
winter months even the best of  canned tomatoes tend to be acidic. Here
they're balanced with the  earthy flavor of toasted cumin and the smoky
heat of pureed chipotle  and ancho chiles. The sauce is delicious baked
with polenta and  summer vegetables for a southwestern gratin, with
enchiladas, or  spread over a pizza. Make it ahead of time and store in
the freezer."  Curtis sez: "With a total of 1 heaping teaspoon of
Chipotle Puree,  this makes a pizza sauce that is so wonderful (if used
sparingly) it  is worth the effort!"  CHILE-HEADS ARCHIVES  From the
Chile-Heads recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 281.3mg
Potassium: 301.2mg
Carbohydrates: 6.7g
Fiber: 2.3g
Sugar: 2.8g
Protein: 2.1g