Basic Red Sauce

Recipe Ingredients

8		Ancho chiles
3 1/2 cups	829ml	Warm water
1/2 cup	31g / 1.1oz	Onion - chopped
2		Garlic, cloves - chopped
1/4 cup	59ml	Vegetable oil
8 oz	227g	Tomato sauce - 1 can
1 tablespoon	15ml	Oregano leaves - dried
1 tablespoon	15ml	Cumin seed
1 teaspoon	5ml	Salt

Recipe Instructions

Cover chiles with warm water. Let stand until softened, about 30 minutes, drain. Strain liquid, reserve. Remove stems, seeds and membranes from chiles. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chiles, 2 cups of the reserved liquid and the remaining ingredients. Heat to 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.

Source:
Patricia Wriedt - Mexico City

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