*  Exported from  MasterCook  *
 
                              Basic Red Sauce
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mexican                          Sauces
                 Tomato                           Vegetables
                 MC
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Ancho Chilies
    3 1/2  cups          Warm Water
      1/2  cup           Onion -- Chopped
    2                    Garlic; Cloves -- chopped
      1/4  cup           Vegetable Oil
    8      ounces        Tomato Sauce -- 1 cn
    1      tablespoon    Oregano Leaves -- Dried
    1      tablespoon    Cumin Seed
    1      teaspoon      Salt
 
 Cover chiles with warm water.  Let stand until softened, about 30 minutes;
 drain.  Strain liquid; reserve. Remove stems, seeds and membranes from
 chilies.  Cook and stir onion and garlic in oil in a 2-quart saucepan until
 onion is tender.  Stir in chilies, 2 cups of the reserved liquid and the
 remaining ingredients.  Heat ot boiling, reduce heat. Simmer, uncovered, 20
 minutes; cool.  Pour into a food processor workbowl fitted with steel blade
 or into a blender container; cover and process until smooth. Cover and
 refrigerate up to 10 days. Makes about 2 1/2 cups sauce.
 
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