Tomato Red Chili Sauce
|Dried ancho chili/Pasilla chilies /3 tablespoons chili powder / 1 teaspoon crushed red pepper||4|
|Tomatoes/15-ounce can tomato puree||4 Medium|
|Onion||1 Medium, cut up|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
Cut chilies open.
Discard stems and seeds.
Cut chilies into small pieces with scissors or a knife.
Place in bowl; cover with boiling water.
Let stand 45 to 60 minutes.
To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water.
Slip skins off.
Place in blender container; cover and blend till nearly smooth.
Measure 2 cups of the blended tomatoes; return to blender container (or place canned tomato puree in blender container).
Add the drained chilies or chili powder or crushed red pepper.
Add onion, garlic, salt, and sugar; cover and blend till smooth.
In 1 1/2-quart saucepan combine tomato mixture and cooking oil.
Cook and stir over medium heat about 10 minutes or till sauce is slightly thickened.