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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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.
| 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 |
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