Red Chile-Tomato Sauce - Vegetarian

• 2 ancho chilies
• 3 tablespoons vegetable oil
• 1 large red onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1 cup dry white wine
• 1 (16 ounce) can plum tomatoes, pureed
• 2 cups chicken stock (or vegetable stock)
• salt & freshly ground black pepper

1. Bring 2 cups of water to a boil in a small saucepan.
2. Add chilies, remove from heat and let sit for 30 minutes.
3. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
4. Heat oil in a medium saucepan over medium-high heat.
5. Add onions and cook until soft.
6. Add garlic and cook for 1 minute.
7. Add cumin and oregano and cook for 1 minute.
8. Add ancho puree and cook for 2 to 3 minutes.
9. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened.
10. Season with salt and pepper, to taste.

ancho chilies, vegetable oil, red onion, garlic, ground cumin, oregano, white wine, tomatoes, chicken stock, salt

Taken from www.food.com/recipe/red-chile-tomato-sauce-vegetarian-296441 (may not work)