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Sauce: Ancho Sauce




Source of Recipe


Bon Appetit, Dec '85


List of Ingredients




12 Dried ancho chilies
1 ts Salt (or to taste)
2 c Boiling water
1 ts Dried oregano
1 c Peeled, seeded and finely
-chopped tomatoes
3/4 ts Ground cumin
1/4 ts Tumeric
2 md Garlic cloves, minced


Recipe



Seed and stem chilies under cold running water. (wear gloves)
Break into one-inch pieces.
Place in medium bowl.
Add boiling water and soak one hour.
Strain chilies through sieve, reserving liquid.
Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well.
Pour mixture into heavy small saucepan.
Add one cup reserved soaking liquid.
Bring to boil, stirring constantly.
Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes.
Serve at room temperature.

Makes 2 cups