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LOCATION: Recipes >> Mexican >> Red Sauce 01

Print this Recipe    Red Sauce 01

Basic Red Sauce
Yield: 2 1/2 cups

8 ancho chiles
3 1/2 c water
1/2 c onion, chopped
2 garlic clove, chopped
1/4 c oil
8 oz tomato sauce
1 T oregano leaves
1 T cumin seed
1 ts salt

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 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.

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