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Basic Red Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BASIC RED SAUCE
 Categories: Sauces, Tomatoes, Mexican, Vegetables
      Yield: 4 Servings
 
      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 tb Oregano Leaves; Dried
      1 tb Cumin Seed
      1 ts 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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