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| Home -> [Mexican, North American, Sauces & Dressings, South American] -> [Basic red sauce Recipe] |
Basic red sauce
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Mexican, North American, Sauces & Dressings, South American |
Rating: |
0 |
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Ingredients:
| 8
| | Ancho Chilies | | 3 1/2
| cup | Warm Water | | 1/2
| cup | Onion, Chopped | | 2
| | Garlic, Cloves, chopped | | 1/4
| cup | Vegetable Oil | | 8
| oz | Tomato Sauce, 1 cn | | 1
| tbsp | Oregano Leaves, Dried | | 1
| tbsp | Cumin Seed | | 1
| tsp | Salt |
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Procedures:
| 1 | Cover chiles with warm water. | | 2 | Let stand until softened, about 30 minutes; drain. | | 3 | Strain liquid; reserve. | | 4 | Remove stems, seeds and membranes from chilies. | | 5 | Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. | | 6 | Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. | | 7 | Heat ot boiling, reduce heat. | | 8 | Simmer, uncovered, 20 minutes; cool. | | 9 | Pour into a food processor work bowl fitted with steel blade or into a blender container; cover and process until smooth. | | 10 | Cover and refrigerate up to 10 days. | | 11 | Makes about 2 ?cups sauce |
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