Ancho Sauce

• 12 whole ancho chilies dried
• 1 teaspoon salt or to taste
• 2 cups water boiling
• 1 teaspoon oregano dried
• 1 cup tomatoes peeled, seeded and finely chopped
• 3/4 teaspoon cumin ground
• 1/4 teaspoon turmeric
• 2 cloves garlic minced

1. Seed and stem chilies under cold running water.
2. Break into one-inch pieces.
3. Place in medium bowl.
4. Add boiling water and soak one hour.
5. Strain chilies through sieve, reserving liquid.
6. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well.
7. Pour mixture into heavy small saucepan.
8. Add one cup reserved soaking liquid.
9. Bring to boil, stirring constantly.
10. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes.
11. Serve at room temperature.
12. Makes 2 cups

salt, water boiling, oregano, tomatoes, cumin ground, turmeric, garlic

Taken from recipeland.com/recipe/v/ancho-sauce-3066 (may not work)