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Basic Red Sauce

Ingredients: 8 Ancho Chilies 3 1/2 Cup(s) Garlic; Cloves, chopped 1/4 Cup(s) Tomatoes; Medium, * 8 Ounce(s) Tomato Sauce; 1 cn 1 Tablespoon(s) Oregano Leaves; Dried 1 Tablespoon(s) Onion; Chopped, 1 Medium 1 Teaspoon(s) Green chili salsa Directions: 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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