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  Basic Red Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 344
Ingredients:
8 each Ancho Chilies
3 1/2 cup Warm Water
1/2 cup Onion, Chopped
2 each Garlic, Cloves, chopped
1/4 cup Vegetable Oil
8 oz Tomato Sauce, 1 cn
1 tbsp Oregano Leaves, Dried
1 tbsp Cumin Seed
1 tsp 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.
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