Basic Red Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 each: Ancho Chilies,
3 1/2 cup: Warm Water,
1/2 cup: Onion, Chopped
2 each: Garlic, Cloves, chopped
1/4 cup: Vegetable Oil,
8 ounce: Tomato Sauce, 1 cn
1 tbsp: Oregano Leaves, Dried
1 tbsp: Cumin Seed,
1 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp