Ancho Base Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3: Dried ancho chile peppers,
4 ounce: Dried tomatoes,
3 tbsp: Minced garlic,
1/2 cup: Chopped onion,
4: Beef-flavored bouillon,
Cubes,
1 tbsp: Dried oregano,
1 tbsp: Brown sugar,
2 tbsp: Worcestershire sauce,
1/4 cup: Tomato paste,
1 1/2 cup: Water,
Directions:
Combine all ingredients in a saucepan. Bring to a boil over medium
heat; reduce heat, and simmer, stirring occasionally, 10 minutes.
Cool about 15 minutes.
Position knife blade in food processor bowl; add mixture. Process
until smooth, stopping often to scrape down sides. Refrigerate up to
1 week or freeze up to 3 months.
Source: "Southern Living, August 1995".
Recipe By :
From: Caitlin Davis Carlson, Seaview,wa
Source from luhu.jp
heat; reduce heat, and simmer, stirring occasionally, 10 minutes.
Cool about 15 minutes.
Position knife blade in food processor bowl; add mixture. Process
until smooth, stopping often to scrape down sides. Refrigerate up to
1 week or freeze up to 3 months.
Source: "Southern Living, August 1995".
Recipe By :
From: Caitlin Davis Carlson, Seaview,wa
Source from luhu.jp
Tags
Sauces