Ancho sauce
Yield: 2 servings
Ingredients:
- 12 Dried ancho chilies -chopped tomatoes
- 1 ts Salt (or to taste) 3/4 ts Ground cumin
- 2 c Boiling water 1/4 ts Tumeric
- 1 ts Dried oregano 2 md Garlic cloves minced
- 1 c Peeled
Instructions:
seeded and finely 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
