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| Ancho Base Recipe |
Category: Sauce
Rating:
N/A
Servings: 2
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Ingredients
3 dried ancho chile peppers
4 oz dried tomatoes
3 tablespoon minced garlic
1/2 cup chopped onion
4 beef-flavored bouillon cubes
1 tablespoon dried oregano
1 tablespoon brown sugar
2 tablespoon worcestershire sauce
1/4 cup tomato paste
1 1/2 cup water
Cooking Directions:
Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer, stirring occasionally, 10 minutes. Cool about 15 minutes.
Position knife blade in food processor bowl; add mixture. Process until smooth, stopping often to scrape down sides. Refrigerate up to 1 week or freeze up to 3 months.
Source: "Southern Living, August 1995". Posted to MC-Recipe Digest V1 #205
sauce
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