|
| recipe title: |
Basic Red Sauce |
| category: |
Sauces |
| keywords: |
Mexican, Vegetables, Tomatoes |
| servings: |
4 servings |
| ingredients: |
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
|
| directions: |
|
|
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.
|
|
|
