Rojo Sauce (Red Chili Sauce)

I use this recipe for tamales and enchiladas

• Ready In: 1 hr 10 mins
• Serves: 24
• Yields: 2 cups

Ingredients

• 4  ancho chilies (or pasilla chilies)
• 1 (15 ounce) can tomato puree
• 1  medium onion, cut up
• 1  garlic clove, minced
• 1  teaspoon salt
• 1⁄4 teaspoon sugar
• 1  tablespoon  cooking oil

Directions

1. Cut chilies open discard stems and seeds.
2. Cut chilies into small pieces with scissors or a knife.
3. Place in bowl; cover with boiling water.
4. Let stand 45 to 60 minutes.
5. Drain.
6. Place canned tomato puree in blender container.
7. Add the drained chilies.
8. Add onion, garlic, salt and sugar to blender.
9. Cover and blend until smooth.
10. In 1 1/2 quart saucepan combine tomato mixture and cooking oil.
11. Cook and stir over medium heat about 10 minutes or until sauce is slightly thickened.