Basic Red Sauce (Salsa De Chile Rojo)
- Reviews 1
Ready In: 1 hr 45 mins
Yields: 2 1/2 cups
Ingredients
- 8 ancho chilies, dried
- 3 1⁄2 cups warm water
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1⁄4 cup vegetable oil
- 1 (8 ounce) can tomato sauce
- 1 tablespoon dried Mexican oregano (regular will do)
- 1 tablespoon cumin seed
- 1 teaspoon salt
Directions
- Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
- Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
- Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off