Basic Red Sauce
Ingredients
8 each Ancho Chilies
3 1/2 cups Warm Water
1/2 cup Onion — Chopped
2 each Garlic; Cloves — chopped
1/4 cup Vegetable Oil
8 ounces Tomato Sauce — 1 cn
1 tablespoon Oregano Leaves — Dried
1 tablespoon Cumin Seed
1 teaspoon Salt
Cooking Instructions
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 work bowl 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)