Title: Ancho sauce
 Categories: Sauces, Spices, Mexican
      Yield: 2 Servings
 
     12    Dried ancho chilies
      1 ts Salt (or to taste)
      2 c  Boiling water
      1 ts Dried oregano
      1 c  Peeled, seeded and finely
           -chopped tomatoes
    3/4 ts Ground cumin
    1/4 ts Tumeric
      2 md 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.