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Ancho Sauce #2

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Mexican Salsas Sauces Texmex Tomato


  • 12 Dried ancho chilies
  • 1 ts Salt; (or to taste)
  • 2 c Boiling water
  • 1 ts Dried oregano
  • 1 c Peeled; seeded and finely chopped tomatoes
  • 3/4 ts Ground cumin
  • 1/4 ts Tumeric
  • 2 md Garlic cloves; minced


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 Posted to MC-Recipe Digest V1 #1061 by shade <> on Jan 29, 1998