My Recipes

Title: Basic Red Sauce

User: nnss

Yield: 4 servings

Categories: mexican, sauces, vegetables, tomatoes

amount unit name
8 ea ancho chilies
3 1/2 C warm water
1/2 C onion chopped
2 ea garlic cloves, chopped
1/4 C vegetable oil
8 OZ tomato sauce 1 cn
1 T oregano leaves dried
1 T cumin seed
1 T 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 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.