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Recipe Name: Ancho Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 2

12 Dried Ancho chilies
1 Teaspoon(s) Salt, or to taste
2 Cup(s) Boiling water
1 Teaspoon(s) Dried oregano
1 Cup(s) Peeled, seeded and finely
Chopped tomatoes
3/4 Teaspoon(s) Ground cumin
1/4 Teaspoon(s) Tumeric
2 Garlic cloves, minced
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 From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 43
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1495.7mg
Potassium: 452.5mg
Carbohydrates: 9.9g
Fiber: 2.7g
Sugar: 5.4g
Protein: 2g

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