Salsa De Chile Rojo (Red Chili Sauce) Recipe

• 4 dry ancho or possibly pasilla chilies, or possibly 3 tbsp. chili pwdr, or possibly 1 teaspoon crushed red pepper
• 4 med. tomatoes (1 1/2 lbs.) or possibly 1 (15 ounce.) can tomato puree
• 1 med. onion, cut up
• 1 clove garlic, chopped
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1 tbsp. veg. oil

1. Cut chilies open.
2. Throw away stems and seeds.
3. Cut chilies into small pcs with scissors or possibly a knife.
4. Place in bowl; cover with boiling water.
5. Let stand 45 to 60 min.
6. Drain.
7. To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cool water.
8. Slip skins off.
9. Quarter tomatoes.
10. Place in blender container; cover and blend till nearly smooth.
11. Measure 2 c. of the blended tomatoes; return to blender container (or possibly place canned tomato puree in blender container).
12. Add in the liquid removed chilies or possibly chili pwdr or possibly crushed red pepper.
13. Add in onion, garlic, salt and sugar; cover and blend till smooth.
14. In 1 1/2 qt saucepan combine tomato mix and veg.
15. oil.
16. Cook and stir over medium heat about 10 min or possibly till sauce is slightly thickened.
17. Makes 2 c..

chilies, tomatoes, onion, clove garlic, salt, sugar, oil

Taken from cookeatshare.com/recipes/salsa-de-chile-rojo-red-chili-sauce-56378 (may not work)