Ancho Basesauces 3 dried ancho chile peppers 4 oz dried tomatoes 3 tablespoon minced garlic 1/2 cup chopped onion 4 beef-flavored bouillon 1 cubes 1 tablespoon dried oregano 1 tablespoon brown sugar 2 tablespoon worcestershire sauce 1/4 cup tomato paste 1 1/2 cup water 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". Recipe By : From: Caitlin Davis Carlson, Seaview,wa |
