From chefholloway@hotmail.com Thu Mar 29 14:24:45 2001 Date: 25 Mar 2001 20:28:14 -0700 From: chef Newsgroups: rec.food.recipes Subject: Basic Red Sauce Followup-To: rec.food.cooking, rec.food.recipes Basic Red Sauce Categories: Sauces, Mexican Yield: 4 servings 8 Ancho Chilies 3 1/2 cup Warm Water 1/2 cup Onion; Chopped 2 Garlic; Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 can 1 Tbsp Oregano Leaves; Dried 1 Tbsp Cumin Seed 1 tsp 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 to boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor work bowl 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. -- http://www.groups.yahoo.com/group/theinternetchef http://communities.msn.com/theinternetchef http://www.kitchenproject.com http://www.thewanderingchef.com -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.