Red Chile-Tomato Sauce - Vegetarian

Name: Red Chile-Tomato Sauce - Vegetarian
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 1/4 Cups, 12 serving(s)
Ingredients: 2 ancho chilies; 3 tablespoons vegetable oil; 1 large red onion, finely chopped; 3 garlic cloves, finely chopped; 1 tablespoon ground cumin; 1 tablespoon dried Mexican oregano; 1 cup dry white wine; 1 (16 ounce) can plum tomatoes, pureed; 2 cups chicken stock (or vegetable stock); salt & freshly ground black pepper

Submitted by Brandess

"I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK."

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Ready In:: 1hr
Ingredients:: 10
Yields:: 2 1/4 Cups
Serves:: 12

ingredients

2 ancho chilies
3 tablespoons vegetable oil
1 large red onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 cup dry white wine
1 (16 ounce) can plum tomatoes, pureed
2 cups chicken stock (or vegetable stock)
salt & freshly ground black pepper

directions

Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes.
Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes.
Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.