Ancho Sauce
- 12 ancho chile(s); dried
- 1 teaspoon(s) salt
- 2 cup(s) boiling water
- 1 teaspoon(s) oregano; dried
- 1 cup(s) tomato(es); peeled, seeded, chopped
- 3/4 teaspoon(s) cumin; ground
- 1/4 teaspoon(s) tumeric
- 2 medium garlic clove(s); minced
Seed and stem chilis under cold running water. Break into one inch pieces. Place in medium bowl. Add boiling water and soak one hour.
Strain chilis 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.
Contributor: Bon Appetit, Dec '85
Yield: 2 cups