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Basic Red Sauce



8 each Ancho Chilies
3 1/2 cups Warm Water
1/2 cup Onion -- Chopped
2 each 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 work bowl 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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