Title: Basic red sauce
 Categories: Sauces, Vegetables, Mexican
      Yield: 4 Servings
 
      8 ea Ancho Chilies
    1/2 c  Onion; Chopped
    1/4 c  Vegetable Oil
      1 tb Oregano Leaves; Dried
      1 ts Salt
  3 1/2 c  Warm Water
      2 ea Garlic; Cloves, chopped
      8 oz Tomato Sauce; 1 cn
      1 tb Cumin Seed
 
  Cover chiles with warm water.  Let stand until softened, about 30
  minutes; drain.  Strain liquid; reserve.  Remove stems, seeds and
  membranes from chilies.  Cook and stir onion and garlic in oil in a
  2-quart saucepan until onion is tender.  Stir in chilies, 2 cups of
  the reserved liquid and the remaining ingredients.  Heat ot boiling,
  reduce heat.  Simmer, uncovered, 20 minutes; cool.  Pour into a food
  processor workbowl fitted with steel blade or into a blender
  container; cover and process until smooth. Cover and refrigerate up
  to 10 days. Makes about 2 1/2 cups sauce.