Title: Basic Red Sauce
Categories: Sauce Mexican
Yield: 4 Servings
| 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 |
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 work bowl 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.