Red Sauce

Red Sauce


8 Ancho chillies
3 1/2 c Warm water
1/2 c Onion; chopped
2 Garlic cloves; chopped
1/4 c Vegetable oil
8 oz Tomato sauce; 1 can
1 TBL dried Oregano
1 TBL Cumin seed, crushed
1 tsp Salt

Cover chillies with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve.
Remove stems, seeds and membranes from chilies; chop.
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 till needed.
Keeps up to 10 days.

Interesting, sound kind of like a cross between Italian and Tex-Mex. I will have to try this for sure.

SO would this be the wet of a wet burrito?

Mr. Green Jeans said:

SO would this be the wet of a wet burrito?

Click to expand...

Use it anywhere you would use a chili sauce.