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  Ancho Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 389
Ingredients:
12 Dried ancho chilies
1 tsp Salt (or to taste)
2 cup Boiling water
1 tsp Dried oregano
1 cup Peeled, seeded and finely chopped tomatoes
3/4 tsp Ground cumin
1/4 tsp Tumeric
2 medium Garlic cloves, minced
Instructions:
Seed and stem chilies under cold running water. Break into one-inch
pieces. Place in medium bowl. Add boiling water and soak one hour.

Strain chilies through sieve, reserving liquid. Add tomatoes, garlic,
salt, oregano, cumin and tumeric, and blend well. Pour mixture into
heavy small saucepan. Add one cup reserved soaking liquid. Bring to
boil, stirring constantly. Reduce heat and simmer until sauce
thickens and coats spoon, ten to fifteen minutes. Serve at room
temperature. From Bon Appetit, Dec '85.

Makes 2 cups
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