Garlic Red Chili Sauce
|Ancho chilies||85 Gram (3oz, dried , toasted, seeded, deveined, rinsed)|
|Boiling water||625 Milliliter (2 1/2 cups)|
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Tomato paste||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Salt||2 Milliliter (1/2 teaspoon)|
|Oregano||2 Milliliter, dried (1/2 teaspoon)|
|Cumin||1 Milliliter, ground (1/4 tsp)|
|Coriander||1 Milliliter, ground (1/4 tsp)|
1. Place chilies in medium bowl with boiling water; let stand 1 hour.
2. Transfer chilies and soaking water to blender container; process until smooth. Transfer puree to 2-quart (2-L) saucepan; whisk in remaining ingredients.
3. Heat over medium-high heat to boiling; reduce heat to very low. Simmer, covered, stirring occasionally, 10 minutes.