->Red Sauce 01 <-

Yield: 2 1/2 cups

8 ancho chiles

3 1/2 c water

1/2 c onion, chopped

2 garlic clove, chopped

1/4 c oil

8 oz tomato sauce

1 T oregano leaves

1 T cumin seed

1 ts salt

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 to

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.