Ancho Sauce

Directions

1. 1
   Seed and stem chilies under cold running water.
2. 2
   Break into one-inch pieces.
3. 3
   Place in medium bowl.
4. 4
   Add boiling water and soak one hour.
5. 5
   Strain chilies through sieve, reserving liquid.
6. 6
   Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well.
7. 7
   Pour mixture into heavy small saucepan.
8. 8
   Add one cup reserved soaking liquid.
9. 9
   Bring to boil, stirring constantly.
10. 10
    Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes.
11. 11
    Serve at room temperature.
12. 12
    Makes 2 cups