Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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