Ingredients Jump to Instructions ↓

  1. 12 Dried ancho chilies

  2. 1 teaspoon 5ml Salt - (or to taste)

  3. 2 cups 474ml Boiling water

  4. 1 teaspoon 5ml Dried oregano

  5. 1 cup 237ml Peeled - seeded and finely chopped tomatoes

  6. 3/4 teaspoon 3.8ml Ground cumin

  7. 1/4 teaspoon 1 1/3ml Turmeric

  8. 2 teaspoons 10ml Garlic cloves - minced (medium)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 turmeric, 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.


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