Ancho Sauce
Categories: Sauces | Spices | Mexican
Serves: 2 Servings
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
Instructions:
Seed and stem chilies under cold running water. 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. From Bon Appetit,
Dec '85.
Makes 2 cups