Ancho Sauce

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Ancho Sauce

 

12 dried ancho chilies

1 tsp. salt or to taste

2 cup boiling water

1 tsp. dried oregano

1 cup peeled, seeded and finely chopped tomatoes

3/4 tsp. ground cumin

1/4 tsp. tumeric

2 medium, garlic cloves, minced

 

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.

Makes 2 cups.