*  Exported from  MasterCook  *

                             Basic Red Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Sauces
                Tomato                           Vegetables
                MC

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Ancho Chilies
   3 1/2  cups          Warm Water
     1/2  cup           Onion -- Chopped
   2                    Garlic; Cloves -- chopped
     1/4  cup           Vegetable Oil
   8      ounces        Tomato Sauce -- 1 cn
   1      tablespoon    Oregano Leaves -- Dried
   1      tablespoon    Cumin Seed
   1      teaspoon      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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