Ancho Base
Categories: SaucesServes: 2 Servings
Ingredients:
- 3 Dried ancho chile peppers
- 4 oz Dried tomatoes
- 3 tb Minced garlic
- 1/2 c Chopped onion
- 4 Beef-flavored bouillon cubes
- 1 tb Dried oregano
- 1 tb Brown sugar
- 2 tb Worcestershire sauce
- 1/4 c Tomato paste
- 1 1/2 c Water
Instructions:
Combine all ingredients in a saucepan. Bring to a boil over medium heat;
reduce heat, and simmer, stirring occasionally, 10 minutes. Cool about 15
minutes.
Position knife blade in food processor bowl; add mixture. Process until
smooth, stopping often to scrape down sides. Refrigerate up to 1 week or
freeze up to 3 months.
Source: "Southern Living, August 1995".
Posted to MC-Recipe Digest V1 #205
Date: Sun, 18 Aug 1996 14:36:38 -0400
From: kmeade@ids2.idsonline.com (The Meades)
NOTES : Good with grilled meat or fish, or with scrambled eggs and
omeletes.
Makes 3 1/2 cups.
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