Basic Red Sauce

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Basic Red Sauce
Categories: Sauces Tomato Mexican Vegetables
Servings: 4

8 ea Ancho Chilies
3 1/2 c Warm Water
1/2 c Onion; Chopped
2 ea Garlic; Cloves, chopped
1/4 c Vegetable Oil
8 oz Tomato Sauce; 1 cn
1 T Oregano Leaves; Dried
1 T Cumin Seed
1 t 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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